Mmm. Y'all, I want to eat the entire bowl. But I won't. Maybe. (Smile) I'm not sure if I love this recipe more because it tastes so yummy or if it's because it reminds me of my Granny Busby.
This past week, we had a class at the home of a newly married couple. They were kind enough to host several families and serve us all dinner. Seeing young people practice such hospitality is always encouraging, don't you think? Anyways, my girls offered to provide dessert. It was a school day and we needed something easy to throw together, so 'nanner puddin' fit the bill. This recipe is simple enough for my girls to quickly whip-up by themselves. Seriously, that's my favorite kind of recipe! I was able to relax in the kitchen with them- and take pictures, of course.
All three girls chipped in to help. London sliced the bananas and looked super cute while doing so. She's got skills like that. Trinity mixed the puddin' goodness and Eve layered it up for us. I'll admit, we all munched on some of the vanilla wafers, but we had plenty left to top it off in the end.
I must say, my girls did a wonderful job. I hope you'll enjoy my Granny's Banana Pudding as much as we do!
Active time: 20 minutes
Total time: 4 hrs 20 minutes
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
5.1 oz. instant vanilla pudding mix (large box)
3 cups milk
12 oz. whipped topping
12 oz. box vanilla wafers
4-6 bananas, sliced
Combine the milk and pudding mix. Beat until thick.
Combine the cream cheese and condensed milk in a large bowl and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the pudding to the cream cheese mixture.
Layer some vanilla wafers, 1/3 of the sliced bananas, and 1/3 pudding mixture in a 4 quart dish.
Repeat twice and top with vanilla wafers.
Refrigerate for at least 4 hours to set.
For a printable version of this recipe, click here.
I like to layer it up in this Blue Cornflower Corningware. This was my mom's and we had many meals served in it while I was growing up. Isn't it sweet?