I love this month of gathering with friends and family to celebrate and give thanks for the blessings we enjoy on a daily basis. As I flipped through a new cookbook, 'What's Cooking at Wye', that I picked up on my visit to see the spring daffodils on Wye Mountain, Banana Pudding seemed to be the perfect choice to carry to our Thanksgiving church dinner today. It meets my criteria for using dairy products and serving a crowd!
The recipe didn't have a lot of detailed instruction so I decided on my own to line the bottom of the 13x 9 serving dish with a layer of vanilla wafers with a layer of banana slices on top,pour the pudding mixture and top it with the rest of the vanilla wafers. I can tell you from licking the spatula--it's mmm... good!
8 oz. pkg. cream cheese,softened
1 can condensed milk
Mix ingredients above together and set aside.
1 large box instant vanilla pudding
1 small box instant vanilla pudding
3 1/2 cups whole milk
1 teaspoon vanilla
Mix the above ingredients together; then add to the cream cheese and condensed milk mixture.
1 large tub Cool Whip
1 package of vanilla wafers
Add to the mixture above: 1 large tub of Cool Whip (fold one big blob of this into the mixture above)
use the rest to top the pudding. Pour into large bowl, top with remaining cool whip...place in the refrigerator.