Before moving to the south I really never gave banana pudding much thought, I just thought it was an artificial jell-o pudding mix and did not have much of a desire to sample it. Then I moved to the south, where many restaurants serve banana pudding.
The first place I had banana pudding was at a place called Dreamland which also happens to be my favorite place in town for ribs and it is quite recognized as a must eat when in Tuscaloosa. Dreamland serves their banana pudding in these little bowls that are the perfect size for just finishing off a plate of ribs. Their banana pudding is so light and creamy and this is where the addiction began. Also our neighbor who we lovingly call "Neighbor Becky" makes a killer banana pudding that Thad loves.
Thad and I at Dreamland.....I have a craving for Dreamland about once a month
Dreamland's to die for Banana Pudding
So with all these inspirations, I had been wanting to make a good banana pudding and had been searching for a recipe when I was visiting one of my fav blogs....Bakerella where she had posted a banana pudding recipe that looked scrumptious. I made it for Thad and he loved it AND got a thumbs up, which is great since Thad is a connoisseur of good banana pudding.
So here it is, creamy, rich and so easy to make and I think what gives this one a great taste is the sweetened condensed milk which gives it its richness....
Cold & Creamy Banana Pudding
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
In a large mixing bowl, combine sweetened condensed milk and water, mix well. Then add pudding mix and beat until well blended. Once mixed place in the refrigerator for 5 minutes.
Then in a stand mixer, mix 1 pint whipping cream until thick. I used a little powdered sugar and vanilla to give it a little taste. Once whipping cream is thick, fold into the pudding mixture (Do this slowly and as few times as you possible can to combine, so the mixture will retain its thickness.)
Then using a nice glass serving dish (about 2-3 quarts), spoon 1 cup pudding mixture into serving bowl. Top with 1/3 each of wafers (I did twelve wafers per layer but Thad said he would have liked more wafers per layer, so maybe 20-22 per layer), then bananas and then pudding. Repeat twice. On the very top I just put a nice thick layer of whipping cream on top and garnished with vanilla wafers and then chilled it over night.
You can also layer in individual serving dishes, which I would like to try next time.
So if you want a light but rich dessert, that is a crowd pleaser, you need to make this southern favorite.
Recipe from Great American Favorite Brand Name Cookbook, 1993.
