With everything going on with Covid-19 and things being shut down, you would think that everyone would have more time. It feels the opposite actually for us and we haven’t been cooking as many interesting things because of limiting trips to the store and not gathering as much. One of our favorite things to have when we do get together is Banana pudding.
This is not our recipe, but I want to try this one because it sounds lighter with the cool whip. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II, a church here in Savannah. Linda McGee Weeks contributed this recipe.
Ingredients:
- 3 cups milk
- 1 lg vanilla instant pudding
- 1 can Eagle Brand milk
- 1 med Cool Whip
- 6 bananas, sliced
- 1 box vanilla wafers
Mix pudding, milk, Eagle Brand milk, and cool whip. Spread 1/3 mixture in large 4-quart dish. Next spread about 1/2 crushed wafers. Then layer of 3 bananas. Repeat and top with final pudding mixture. Top with whole vanilla wafers. Refrigerate 3 or 4 hours before serving.
This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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