Saturday, January 15, 2011

Banana Pudding

My husband’s love for banana pudding was my motivation in finding a recipe that was easy, quick and delicious. Of course there are many recipes for banana pudding some include baking the pudding, some have meringue on the top and many other variations. After some searching I stumbled upon this recipe for a no bake banana pudding. It isn’t a heavy or soupy. In fact, its light and sweet and even better the next day. It isn’t exactly quick either but it’s worth the effort.

On a related note, I have never had baked banana pudding and I am curious if its actually good or not. Please let me know if baked banana pudding is actually worth it so I can consider giving it a try some time.

 I don't have a fancy trifle bowl so I used a deep dish tupperware container (I don't have a lot of room in my kitchen or refrigerator so I use what I have).

Recipe from Allrecipes

8 ounces sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups whole milk
1 (16 ounce) package vanilla wafer cookies
4 bananas, peeled and sliced – I use the whole bundle of bananas so don’t be afraid to use them all

Combine the sour cream, whipped topping, pudding mix and milk in a big bowl. Stir or whisk until there are no lumps. Cut the bananas into slices. Once everything is mixed together and you have sliced the bananas take your trifle bowl, Tupperware container or whatever dish you are using and start layering everything. Start with a layer of cookies, then a layer of the pudding mixture and then bananas. Keep layering until you have reached the top of your container, making sure you end with a layer of pudding. Take the last few cookies and crush them or the crumbs left in the bag and sprinkle them on top. I think that completes this delicious dessert.

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