Sunday, June 5, 2011

Banana Pudding

 Banana Pudding 
I've been a little slack for the past few weeks with my updates.  I'm still cooking and taking a lot of pics! I will be sure to upload the pics and recipes as soon as I get a chance. I just want to make sure that when I publish, I publish a GOOD recipe.  I hate to settle for "okay" food and I don't want you to settle for "okay" food/recipe(s) when you too, go through the process of making a dish. I want you, your family, and friends to enjoy every crumb!

Leave them asking for the recipe!

I also know that everyone's taste is different. Some recipes that you try you'll love, some you will like, and some you'll wish you had your empty stomach back to give it another go :-)  But in turn, I sincerely hope that any and every dish of mine that you attempt, that it meets and/or surpasses your standard. 


BANANA PUDDING

Ingredients
1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers


Directions

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the thawed whipped topping. Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. Top wafers with banana slices. Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving. I also like to top this dish with the remaining Nilla wafters (crushed) just before serving. ***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.***



Picture Tutorial 

1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk.
 Add pudding mix, cold milk, and vanilla. Beat until smooth.
***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.***

 Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. 
Thinly slice bananas and top wafers with banana slices.

 Fold in 1/2 of the thawed whipped topping into pudding mixture.
Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving. I also like to take the remaining Nilla wafers and crush them. Top this dish with crushed wafers just before serving. Gives it and extra ascetic "wow" factor. Enjoy!


BANANA PUDDING

Ingredients
1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers


Directions

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the thawed whipped topping. Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. Top wafers with banana slices. Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving.
 ***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.I also like to top this dish with the remaining Nilla wafters (crushed) just before serving. Gives it and extra ascetic "wow" factor.***









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