I turned 30 a few days ago and celebrated with one of my favorite desserts, banana pudding! My mom used to make banana pudding all the time growing up! It's easy to make, impossible to mess up, and so yummy! I wasn't depressed turning 30... I've felt 30 for a long time (my kids make me feel old). I think 40 will be the hard birthday! I'll have two boys in college, my house will be empty and quiet, and I'll be OLD! ... just kidding ,-)
1 box of vanilla wafers
4 to 5 bananas, sliced
2 cups milk
1 (3.9 ounce) box instant french vanilla pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub of whipped topping
First, don’t forget to set out your ingredients, especially the cream cheese, as it needs to be softened and the whipped topping if it needs to thaw.
In a bowl, combine the milk and pudding mix and blend well using an electric mixer.
Using another bowl, combine the cream cheese and condensed milk.
With the same electric mixer, blend together until smooth. When mixed, the cream cheese/condensed milk mixture should look something like this...
Add the pudding to the cream cheese mixture.
Stir until combined
Peel and slice the bananas and set aside.
Now it's time to assemble! You can use a large bowl, 9x13 pan, or small bowls for the banana pudding. I decided to use 4 stemless glasses. Start with a layer of vanilla wafers, then the pudding mixture, then bananas.
Then more of the pudding mixture and vanilla wafers.
I add a layer of whipped cream in the middle... just for fun!
Then continue with the pudding and bananas and pudding and wafers until you reach the top!
Top with whipped cream and garnish with a vanilla wafer or wafer crumbles.
Cover the banana pudding with plastic wrap and store in the refrigerator for at least 3 hours (this way the vanilla wafers get nice and soft).
Tuesday, February 1, 2011