My mom’s banana
pudding has been one of my favorite treats for practically as long as I’ve been
able to eat solid foods. It’s the bring-to-a-potluck, make-for-holidays,
good-day-for-a-barbecue dessert staple. The technique changes a bit depending
on variables like the flavor pudding we have on hand or how many boxes of Nilla
Wafers are in the cabinet, but the
essential Southern-style spring-is-in-bloom flavor remains untouched.
1 pkg. banana cream pudding mix
1 pkg. French vanilla pudding mix
4 cups milk
1 lg. container Cool
Whip
2-3 bananas, sliced
1 box Nilla wafers
In a large mixing bowl, combine pudding mixes and milk;
whisk until smooth. Fold in Cool Whip
to pudding mixture until completely combined. Layer Nilla wafers on the bottom of a large serving bowl. Pour a layer of
pudding over the top, and then add a layer of bananas. Continue layering in
this fashion, ending with pudding at the top. Refrigerate at least 1 hour.
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