Tuesday, December 29, 2009
I love banana pudding! It is what I survived on my first two years of college when we had to go to the dining hall. Furman didn't have the best food, but they did have a darn good banana pudding (and chicken finger Tuesday). There really isn't much to making banana pudding, and I prefer to go light on the banana (sometimes I eliminate it all together). I'm sure there is a long standing debate on whether it is real banana pudding when you use pudding mix instead of making it from scratch, but the mix is just so easy. Here is my "semi-homemade" version of banana pudding. If you want the "real" stuff, check out the side of the Nilla wafer box.
1 large box of vanilla pudding mix
3 1/2 to 4 cups milk
1 banana, sliced thin
Vanilla wafers (as many or as few as you like)
Whipped Cream (fresh or cool whip)
1. Prepare pudding mix according to mix, however add some extra milk 1/2 to 1 cup. I find that mixing pudding in a blender usually comes out lump-free, whereas whenever I use a mixer there are always lumps.
2. Stir in 1 to 2 tsp of vanilla extract to enhance the flavor (this makes it taste more homemade!)
3. Fold in some whipped cream - an extra large scoop or so, reserving the rest for layering or on top.
4. In a large bowl (I used my trifle dish and doubled the recipe), put a small amount of pudding on bottom and then place a layer of cookies. Top cookies with bananas.
Cover with a generous amount of pudding and then a layer of whipped cream (optional). Repeat over again with layers of cookies, banana, pudding, whipped cream. I added a layer of whipped cream to my first layer, then realized I wouldn't have enough for each layer so just saved the rest for on top.
5. Refrigerate a few hours in order to allow time for the cookies to soften.
1 pint heavy whipping cream
1/4 c powdered sugar (more if not sweet enough)
1. Chill mixing bowls and beater
2. Pour whipping cream into chilled bowl and begin to whip on medium high speed with electric mixer.
3. As the cream starts to thicken, slowly add in the sugar.
4. Whip until peaks are formed and held. If you over-whip you will be close to having butter. Taste and make sure the sweetness is right.