Last year sometime I went to my grandparents for dinner and she had the most amazing banana pudding. I wrote down her recipe and unfortunately forgot about it until this summer. I’ve made this several times this summer and it’s always a hit! In fact, we usually don’t get much of it before it’s gone. I made some last week to take to the Conley’s house for dessert. Joey asked me to make extra so we’d have some here too. The good thing is that it makes quite a bit so I just split it into two dishes (actually 3, I took one to my very pregnant friend, Tracy). Anyhow… here’s the recipe! Enjoy!
- 1 block Cream Cheese
- 1 can Sweetened, Condensed Milk
- 1 package Vanilla Instant Pudding (large Box)
- 3 cups Cold Milk
- 1 tub Cool Whip (large Tub)
- 5 whole Bananas (ripe)
- 1 box(es) Vanilla Wafers
Preparation Instructions
In a mixer, combine the cream cheese and condensed milk. Mix until smooth. Add the vanilla pudding mix. Gradually add the 3 cups of milk. Mix for about 5 minutes or until smooth. Fold in half tub of cool whip. Slice bananas and sprinkle with lemon juice to prevent browning. Layer bananas, pudding, crushed vanilla wafers, repeat. Top with remaining cool whip. Garnish with vanilla wafers and leftover bananas. Refrigerate for at least an hour. Enjoy and be prepared to make more soon! (WARNING… It is rich)
I made this when we had company last week. No recipe really…I just marinated some chicken tenders in tequila lime marinade. I mixed some spinach and romaine together with some chopped celery and green onions. I had little cups with all the toppings, like a salad bar! Cherry tomoatos, a few different cheeses, turkey bacon, apples, tropical salsa, etc. Then I made homeade ranch (from the packet, made with low-fat buttermilk, fat-free mayo and light sour cream) and homeade cilantro citrus vinagrette (also from a packet)!!! SO good…make it!!
