I have to admit, I never liked banana pudding growing up as a kid. Even now being an adult, when I would go to parties, events etc., and if banana pudding was being served for desert, I’d always pass. However, going to culinary school, my pallet was developed to taste! Whether the foods looked appetizing or not. The lesson was to put all flavors in perspective. Basically, that means making a dish, and remembering flavors that I’ve come across to add to a dish, mixing or matching, combining with what taste great together, or not.
During this pandemic, my nice neighbor (again) was kind enough to look out for me, and spot me some groceries that she got from the food pantry. Because, I’m an essential worker, she worries about me and I appreciate it. So I rarely turn her down when she offers. I don’t like letting food go to waste, if y’all remember in my “Happy Fourth of July America” article. The same neighbor that had given me bags of apples, which I used to bake my first apple pie. She blessed me again with a bushel of bananas. What’s strange to me is my first thought was to make banana pudding. Yes, I’ve explain at the top of this article, I don’t like banana pudding. But, my goal was to not let these bananas go to waste.
So the decision was made, banana pudding it is. I told myself if I didn’t like it, my neighbors will have an awesome treat to enjoy. It was so simple, and easy to execute. After it chilled, I actually couldn’t wait to taste it. I swear, I’m not trying to pat myself on the back, but it was the most delectable desert I’ve tasted. I was so proud of myself, couldn’t wait to share with my neighbor, and let her know, “this was your doing!”
Ingredients
- 12 ounces vanilla wafers (approx. 1 box, may use more for trimming bowl) or Pepperidge Farm Chessmen butter cookies
- 5 bananas
- 1 box Jello instant vanilla pudding
- 1/2 cup sugar
- 2 tablespoons vanilla extract
- 1 1/2 cup whole milk
- 1 Tbsp cornstarch
- 1 large tub (16 ounce) Cool Whip
Mix (preferably with a hand mixer) sugar, instant pudding, cornstarch in bowl with milk and vanilla extract. Mix until it thickens.
Add 1/2 tub of Cool Whip. Stir well until fluffy.
Layer bottom of bowl with vanilla wafers.
Next layer is 2 or 3 cut bananas.
Next layer is 1/2 of pudding mixture.
Next layer is vanilla wafers.
Next layer is last 2 or 3 cut bananas.
Pour rest of pudding mixture over that.
Top with final layer of Cool Whip.
Chill for 1 to 2 hours, overnight is even better, and serve!
Check out my YouTube channel “francie Blakes” to see how I supersized my my banana pudding trifle. 😋
Dish with this chick 