Sometimes you just need a good pudding… banana pudding.
I adore my cousin, Mandy and her beautiful family. Daryl, Teddy, Millie, and of course Larry the French Bulldog. The kids make my heart melt and I love seeing pictures of their adventures.
An adorable family, but let’s not forget Larry. He is stort and stoudt, but also a ninja. We learned the hard way (and so did Larry) not to leave your baked goods and snacks anywhere in your room when visiting. They need to be in the fridge or at the highest point in your home, else, Larry will find a way…
How could this face do any wrong?
Mandy and I have shared a love for interesting and tasty food since we were kids. About ten years or so ago (Uff da! Time Flies!), when in New York City, visiting, we discussed food blogs and having a presence online. It was all the rage then. So we both pursued one.
As the years go on, the fad has faded, but there is still something to be said about blogging your memories for the future. Now days, people are more into at a glance notifications and being mesmerized by video after video online. I am not certain video is for me. However, after a short hiatus, I’ve decided to keep this blog up, give it another go, and share some more of my life and loves with you.
As an homage to our blogging days, Mandy once shared a recipe with me from Daryl’s Mom, Dawn’s Banana Pudding (Best Ever) – Originally posted in Mandy Eats! I love this dessert and how easy it is to put together. While not as professional as Mandy’s pudding, pretty good and so delicious. This was my process of making this tasty dessert.
Forget the calories and make this dessert! Full credits to Mandy and Dawn. If nothing else, for posterity sake. Thank You!
Dawn’s Banana Pudding
- 1 (3.4 0z) package instant Jello brand vanilla pudding/pie mix
- 1 (14 oz) can condensed milk
- 1 cup water
- 1 pint heavy whipping cream (sometimes just labeled as “heavy cream”)
- 3-6 bananas, sliced
- 1 package vanilla wafer cookies
- In a large bowl, combine water and condensed milk. Add vanilla pudding and mix well. Chill for ten minutes.
- Meanwhile: using a stand mixer or hand mixer/deep bowl, whip cream until very stiff peaks form.
- Fold whipped cream into pudding mixture and stir until fully combined.
- Layer a 9 x 13 in. pan with vanilla wafers and a layer of sliced bananas. Top with 1/2 of pudding mixture. Repeat layering process. Cover and chill (preferably overnight). Top with whole or crushed vanilla wafers before serving.
Notes: To whip cream, make sure it is very cold. Sometimes it helps to chill the bowl/and/or beaters beforehand. Use heavy cream only; a lower fat version will not whip up properly. Put the beaters into the bowl with the cream and begin on a low speed. Gradually increase speed to “high.”
Mandy doesn’t recommend using sugar-free pudding mix. Be sure to pick up the instant kind.
Mandy used a 13 oz package of vanilla wafers and there were several leftover.