Friday, March 25, 2011

Sweet Friday!

There is probably less than a handful of desserts as decidedly Southern as bannana pudding. It is a great choice for any buffet or pot-luck dinner and goes well with just about anything, but especially a back yard barbecue. This is going to be a great Lowcountry Weekend with warm temps and an oyster roast around a friends backyard pool. The menu for the Oyster Roast includes frogmore stew or lowcountry boil as some may call it. Our contribution to the extravaganza will be a huge bowl full of homemade bananna pudding.

There are hundreds of recipes for bananna pudding available online and in just about every southern cookbook known to man. The preparation can be as "scratch" as making your pudding from corn starch and milk in a double-boiler or as easy as using instant pudding mix and non-dairy whipped topping. Too be honest, I am not sure that I have ever met a bannana pudding that I didn't like.

For this special occasion, I have decided to use a recipe out of a novelty cookbook that I often use, Aunt Bee's Delightful Desserts: More than 350 Recipes from Mayberr, America's Friendliest Town.

As usual, any good food creation starts with gathering your ingredients. For today, I decided to change Aunt Bee's recipe just a little, instead of using Nilla Wafers, I used Nutter Butter Cookies, the subtle combination of peanut butter along with the bannana pudding is a delectable taste sensation.


1-Mix 2 cups of cold milk with 2 boxes of vanilla instant pudding.

2-Fold in 1 cup of sour cream and 4 ounces of non-dairy whipped topping.

3-Line a large glass bowl with a layer of Nutter Butter Cookies and then layer half of the pudding mixture on top.

4-Now build a layer of sliced banannas and top that layer with the remainder of the pudding mixture.

5-Finish by layering the remainder of the dairy topping to the pudding and form peaks with a spoon.

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