Saturday, June 4, 2011

Southern Banana Pudding

Anyone from the South knows you don't show up to a party empty-handed. Last weekend found us at quite a few shindigs (I know our popularity is astounding-ha!) and I wanted to try something beyond the usual dish of brownies or plate of cookies. After a miscalculation on days of the week and number of bananas necessary (I'm an English teacher not a Math teacher) I realized we had a few more than necessary. After some searching I found the recipe below and figured I'd give it a whirl!

46 Nilla Wafers, divided
3 tablespoons butter, melted
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 packages (3.4 oz each) vanilla instant pudding
2 cups cold milk
1 tub (8 oz) cool whip, thawed
4 bananas, sliced
1 package cream cheese, softened
1/4 cup sugar

Heat oven to 350 degrees. 
Crush 30 wafers; mix next four ingredients.
Spread onto bottom of 13 X 9 pan sprayed with cooking spray.
Bake 5 minutes; stir. Bake 3-5 minutes, or until golden brown. Cool.
Beat pudding mixes and milk with whisk 2 minutes.
Stir in 1 cup cool whip. 
Layer 1/3 of the crumb mixture and half each of the bananas and pudding in a 2-quart serving bowl; Repeat.
Beat cream cheese and granulated sugar in medium bowl with mixer until blended.
Gently stir in 1 cup of remaining cool whip; spread over top, sealing to edge of bowl.
Sprinkle with remaining crumb mixture.
Refrigerate 3 hours.
Top with remaining cool whip and whole wafers just before serving.

It sounds like a lot of work, but it really wasn't. And, I can assure you the final product was well worth it! Here are some pictures from the process:
 The mess I created
 First layer
 Delectable topping
 Finished product!
Side view of bowl with our precious monogram-thanks Kelsey!

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