Monday, February 8, 2010


I have been asked by my sweet dear hubby to never, ever use vanilla wafer cookies ever again when making banana pudding. I made a new banana pudding yesterday and he said I'm never to go back...  And he had reinforcement that it was really good. [It tasted pretty darn good to me, too!] :-)

The recipe came from an old edition of Southern Living - I used the shortcut method, as I'm not into cooked pudding - uck!

Here's the recipe, for anyone interested:

Nutter Butter®-Banana Pudding Trifle

Makes 8 to 10 servings
  • 3 cups milk
  • 2 (3.4 oz.) packages Vanilla instant pudding mix
  • 1 (8oz.) package sour cream
  • 1 teaspoon vanilla extract
  • 5 medium-size ripe bananas
  • 1 (1-lb.) package peanut butter sandwich cookies [Nutter Butter Cookies recommened - HIGHLY!!]
  • 2 cups sweetened whipped cream
  • Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

  1. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream.
  2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
  3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
  4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

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