By Kelly Bogard
I look forward to the Easter holiday every year. It is kind of like Christmas in spring. Spending time with family and remembering the true meaning of the day are very important to me. Of course, there’s also the annual Easter egg hunt after the sunrise church service on Sunday morning and an amazing brunch provided by the ladies of the church. We all leave filled with the spirit and with breakfast. However, in our family, that isn’t where the food ends. We continue to celebrate all day with ham, potato salad and green bean casserole for lunch. The kids all head out to the backyard to see if the Easter Bunny left more eggs, and then we have Banana Pudding as an afternoon snack. What is it about Banana Pudding? I honestly don’t think I have ever met someone who doesn’t like it.
Several years ago, a recipe was passed down to me not long after I joined the Texas Farm Bureau team. Little did I know, Banana Pudding is a big deal to Mike Barnett and Gene Hall, as well as many of the other staffers. We use it for birthdays, holidays or just any old day I have time to make it. So this week, I thought I would share the recipe with you.
For Banana Pudding, you will need…
2 pkg. (8 oz.) cream cheese, softened
2 cans (14 oz.) sweetened condensed milk
5 cups milk
2 pkg. (5.1 oz.) instant vanilla pudding mix
1 container (8 oz.) non-dairy whipped topping
6 large bananas, sliced
1 box (12 oz.) vanilla wafers
These guys are serious about Banana Pudding. They know anytime I make the slightest variation to the the original recipe. One time I tried to make a sugar-free version. It didn’t go over well. So I will warn you, this recipe is not for the faint of heart or waistline.
First, in a large mixing bowl, combine the cream cheese and sweetened condensed milk using an electric mixer until smooth.
Add in two cups of milk, followed by the pudding mixes. Mix until smooth. This is where it can get messy, so make sure you have a large bowl with high sides. Finish by mixing in the three remaining cups of milk.
Fold in whipped topping and set aside for layering.
Now, in a large serving dish, fill the bottom with a layer of vanilla wafers.
Follow with a layer of bananas.
Then add a layer of pudding (about half) and another layer of bananas.
Finish up by pouring the remaining pudding on top of the bananas and topping with a final layer of bananas and vanilla wafers.
As you can see, Mike was the first to get to the Banana Pudding this time. Don’t worry, he didn’t ingest all of those calories alone. I made him share with the rest of our bunch.
I hope you share this recipe with your family and friends this holiday weekend. It is sure a nice way to cool off on a warm, sunny afternoon like we have been experiencing lately.
When you have a chance, send me a recipe that is special to you and your crew. From all of us at Texas Table Top, enjoy!
Recipe: Banana Pudding
Summary: Creamy and cool banana flavored favorite
- 2 pkg. (8 oz.) cream cheese, softened
- 2 cans (14 oz.) sweetened condensed milk
- 5 cups milk
- 2 pkg. (5.1 oz.) instant vanilla pudding mix
- 1 container (8 oz.) non-dairy whipped topping
- 6 large bananas, sliced
- 1 box (12 oz.) vanilla wafers
- Mix together softened cream cheese and sweetened condensed milk in a large bowl using a hand mixer until smooth.
- Add two cups of milk and stir to combine.
- Mix in pudding mixes.
- Stir in remaining milk.
- Fold in whipped topping.
- In a serving dish, layer vanilla wafers in a single layer.
- Then add layer of bananas.
- Pour in half of the pudding mixture to cover the bananas.
- Then add another layer of bananas.
- Pour in the remaining pudding mixture.
- Add a final layer of bananas.
- Finish with a top layer of vanilla wafers.
- Cover and refrigerate for at least two hour prior to serving.
Prep time (duration): 10 minutes
Set time (duration): at least 2 hours
Number of servings (yield): 10-12