Photo source: eaglebrand.com/
Good thing bananas are cheap and healthy because I could live off of them. Although I eat lots of bananas, you can never eat them fast enough before you have to use them in some kind of cooking or they end up in my compost pile.
Banana pudding is one of my favorite desserts and one of those comfort foods that is good for every day or during the holidays. It is all in the way you present it.
My recipe is an adaptation of a recipe from Eagle Brand Sweetened Condensed Milk found years ago in a magazine, newspaper or a cookbook . . . I've used this recipe for as long as I can remember, so I don't know for sure.
Makes 8 to 10 servings
Ingredients:
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 cups cold water
1 (4 serving size) package instant banana flavored pudding and pie filling mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
2-3 medium bananas, sliced and dipped in lemon juice
1 1/2 cups cold water
1 (4 serving size) package instant banana flavored pudding and pie filling mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
2-3 medium bananas, sliced and dipped in lemon juice
Line serving bowl with vanilla wafers.
In large bowl, combine sweetened condensed milk and water until combined. Add pudding mix and beat well. Chill 5 minutes.
Fold in whipped cream.
Using a glass serving bowl (2 1/2 quart), layer ingredients, by spooning 1 cup pudding mixture into the bowl, add some of the wafers, bananas and pudding. Repeat layering twice, ending with pudding.
Chill thoroughly.
Fold in whipped cream.
Using a glass serving bowl (2 1/2 quart), layer ingredients, by spooning 1 cup pudding mixture into the bowl, add some of the wafers, bananas and pudding. Repeat layering twice, ending with pudding.
Chill thoroughly.
NOTE: Depending on your preference, either line the serving bowl with vanilla wafers, or use more within the pudding. I like to line the serving bowl.
