BANANA PUDDING FROM SCRATCH

by Sheryl

Banana pudding is a popular Southern dessert, well known for its smooth flavor and soothing qualities. Nearly every family here in the South has its twist on the crowd favorite and there is no tailgate party, church potluck, or family meal on the menu without it. If you’re looking for a simple Southern favorite to satisfy your sweet tooth, pudding banana is your recipe. This recipe for the banana pudding is quick, easy, and delicious. The cream cheese gives it a special flavor, different from the normal.

Ingredients:

1 (8 oz) package cream cheese
1 (14 oz) can of sweeten condensed milk
1 (5 oz) package of instant vanilla pudding mix
3 cups of cold milk
1 tsp vanilla extract
1 (8 oz) container of frozen-thawed whipped topping
4 sliced bananas
1/2 (12 oz) package vanilla wafers

Directions:

1. Beat cream cheese into a large bowl until it is fluffy. Beat the pudding mix, cold milk with condensed milk, and vanilla until smooth. Fold the whipped overtop into 1/2.

2. Add vanilla wafers to the bottom of a 9×13 inch platter. Set up uniformly in wafers with sliced bananas. Pudding mixture with the spread. Top the remainder of the rounding. Let it chill.

Note:

1. Look for those that are perfectly mature with no brown or green spots when selecting bananas. They break down in the pudding over time, so you’d like to pick the freshest, most ready-to-eat bananas you can find. Cut them into thick enough chunks in between the layers of vanilla pudding that they’ll stay well.

2. While banana pudding can be prepared in advance, bear in mind that bananas break down over time, producing a watery “weep” that can ruin the treat for some. We recommend that you eat the pudding within 48 hours of its preparation.

3. Store for up to 48 hours in a refrigerator covered with plastic wrap. To prolong banana browning, you should spritz in the bananas before adding a tablespoon or two lemon juices to the pudding.

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