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We all “Go Bananas” over Banana Pudding! No southern family reunion,church meal,picnic,or Barbecue joint is complete without this creamy,sweet layered dessert!
Banana pudding reigns as the South’s favorite dessert. It can be prepared using a baked or refrigerated method. Modern technology has allowed the use of pudding mixes instead of a true custard.
History shows that bananas weren’t introduced in the United States until the mid 1800’s when ships started bringing them from Central America.
Banana Pudding was originally made using sponge cake or ladyfingers, sliced bananas,custard and whipped cream. Around 1920,the Nabisco Company introduced “Nilla Wafers” and so started the version of Banana Pudding that is most familiar to Southern households.
Banana Pudding has become a fun and delicious addition to many of the weddings I cater. I love to serve it in vintage punch bowls.Mason jars layered with this heavenly dessert have become very popular. No matter the recipe or presentation, Banana Pudding makes us feel good and comfortable and Oh So Southern”! So go bananas,try this recipe and Always cook from the “Hart”!
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Sassi Banana Pudding
1-8oz pkg of cream cheese
1-14oz can of sweetened
Condensed milk
1-5oz pkg of vanilla
Pudding
3-cups cold milk
1 1/2 teaspoon pure vanilla
1-8oz container frozen
Topping(thawed) I use
the extra creamy version
4-bananas sliced
1/2 pkg of Nilla wafers
Directions
In a large bowl,beat cream cheese with a mixer until fluffy. Best in condensed milk,pudding,cold milk,vanilla,until smooth. Fold in 1/2 whipped topping.
Layer the vanilla wafers in 9×13 dish,top with sliced bananas and pudding mix. Top with remaining whipped topping.
***I actually mix the all the ingredients together,except for the whipped topping,which I spread on top with crushed vanilla wafers.I like using a clear bowl to display the layers also!
Melinda Hart
Sassi Southern Catering
601-382-6079
