…I have no words for this recipe. Wait, yes I do- DELI-FRICKING-LICIOUS!!!!! My mom happens to be my muse with cooking. She is constantly experimenting and looking for new recipes or how to enhance existing recipes. She’s daring and adventures, yet old school because when I ask her for recipes she dictates “a little of this, some of that, and then add this, oh so easy” … Yeah, thanks mom.
She’s a vegetarian since birth- no eggs even- but she will whip up one mean chicken curry or baked tilapia. I’ll share those soon too. But today, today folk’s is the game winner right here- her famous (and I mean famous, because every gathering I have replicated this at it has been licked clean-yes, licked clean). Her banana pudding!!!
For parties, I tend to make this recipe as is, but for the too-common-self-indulgence-moments, I used the lower fat/lower sugar options available.
I’m telling you, if this isn’t a crowd pleaser, then, well, you need new friends.
Mini Nilla Wafers
Graham Cracker Crumbs
1packet of Cream Cheese
1 packet of Vanilla (or coconut for variety) Instant Pudding Mix
Milk (as needed for the pudding mix)
1/2 tspn Vanilla extract/Imitation Vanilla
1/4 tspn of nutmeg
1 tub of Cool Whip
3 bananas sliced
Take half the box of graham cracker crumbs and add enough melted butter to form a crust. Mix and pat into an oven-safe pan. Bake for 10 mins on 300. Let cool
In a mixing bowl, make the pudding according to directions. Fold in softened cream cheese. Once mixed, fold in the cool whip. Add the vanilla extract and nutmeg and fold once or twice.
In the cooled crust pan, assemble a layer of sliced bananas, followed by a layer of the pudding/cream cheese/cool whip mixture. Repeat with banana and cool whip mixture ending with the cool whip mixture on top. Decorate with Nilla Wafers and sprinkle of some graham cracker crumbs. Enjoy and try not to eat the whole tray 😀
*you can make variations of this. I have made some where I have added shredded coconut on top and tastes just as scrumptious! Get creative!