Tuesday, April 12, 2011

Ever feel like Rip Van Winkle?

Geez Louise!  Well, something like that happened minus the idleness, nine-pins and liquor.

Let’s see…

Somewhere back yonder, in a different life, there was a girl who had a blog.  And apparently I still do and I’m here to say I’m back!  Back to blogging, creating, making, thrifting, baking and playing.  And sharing too! 

Let’s jump right in.

Got a call today from a family friend requesting the infamous Banana Pudding recipe.  The last one I made met the floor in an unfortunate incident that is rumored to be preserved in photos somewhere.  I really don’t need to see 4 lbs. of “pudding love” memorialized on a Facebook page and so we’ll just pass on the recipe here  and save the world one bowl of Banana Pudding at a time!  Prepare to be raptured in a fluffy cloud of pudding goodness.  Just be sure to use a sturdy bowl!

banana pudding.jpeg

Very Good Banana Pudding

1 can sweetened condensed milk

8 oz. cream cheese, softened

3 cups cold milk

1 large box Instant Vanilla Pudding

1 large tub (the big one!) Cool Whip, thawed in fridge

3-4 bananas, sliced

1 box Nilla Wafers

Freshly grated Nutmeg

Use a mixer to thoroughly combine the sweetened condensed milk and cream cheese.  Add the cold milk one cup at at time and mix after each addition.  Add instant pudding and mix thoroughly.  With a spoon, fold in most of the Cool Whip.  Reserve a small amount to decorate the finished pudding with, if desired. 

Line a large bowl with wafers and place a layer of bananas on top of the wafers.  Top with 1/3 of the pudding mix.  Repeat 2 more times and finish with the pudding mix.  Line the edge of the bowl with wafers to decorate.  Top with the reserved Cool whip and sprinkle with a light dusting of nutmeg. 

Oh, and one more thing...  a big THANK YOU to Monroe and Nanny Maz  for providing us fine company and accommodations and feeding us good food  on our East Texas visit!  It was a beautiful weekend. 

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