Picnic Banana Budding
I think Banana Pudding (Nanner Puddin’ as we call it) is just one of those things that has to be homemade. And by homemade, I mean, not store-bought, already put together. My experience with purchased nanner puddin’ is pretty dismal. I mean it’s a fairly simple dessert to make but somehow it’s one that restaurants can easily mess up.
This is a excellent recipe for banana puddings. I am dieting right now, and I wanted to see what this would taste like with lowfat ingredients, so this is what I did. I used lowfat sweet condensed milk and vanilla wafers. I used 1% milk and lite vanilla wafers. The recipe calls for 14 banana’s, but I think that was too many unless you really like bananas. I used only 9 or ten. Also the recipe call for a 12 ounce container of whipped topping. I didn’t find the 12, it was 10oz or 16oz, so I used the 16oz. It made the pudding mixture more creamy. And one last thing, you don’t need a 16oz box of vanilla wafers, the 12oz box worked great for me. I used a 13×9 baking glass dish and it turned out great. I hope my review helps.
HELLO, PLEASE CLICK “NEXTE PAGE” BELOW TO SEE FULL INGREDIENTS AND DIRECTIONS
Ingredients:
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions:
Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
source : Allrecipes.com