Sunday, April 12, 2015

Worth going off your diet for

This Banana Pudding is oh so decadent and is correspondingly irrestible. You'll see that the ingredients make it extra fattening, but I still get special requests for it.

Technique is key, so be sure to follow the instructions. You'll end up with little dabs of cream cheese and Cool Whip within the pudding mixture. The reason it's so irrestible is that with each bite you never know what dab of deliciousness you'll be sending across your tongue. This, of course, makes you want to consume more and more.
This is a recent banana pudding before I topped it with Cool Whip
and vanilla wafers. Notice magazine-like styling of the ingredients.
Karen's Banana Pudding
8 oz cream cheese, softened
1 can Eagle Brand milk (aka sweetened condensed milk)
1 large box instant vanilla pudding
3 cups milk
1 large Cool Whip, half unthawed and half thawed
1 box vanilla wafers
3 bananas (but let's face it, who cares about the bananas?)

Combine dry instant pudding mix, milk, Eagle Brand milk, and half of Cool Whip. Technique: For the softened cream cheese, add it one pinch at a time. For the unthawed Cool Whip: add it one small spoonful at a time.

Mix with hand mixer until pretty well incorporated, yet leave a lot of small dabs (culinary term).

In 9x13 pan:
Bottom layer: half of the vanilla wafers, half of the bananas, then all of the pudding mixture. Make sure the pudding covers and coats the bananas.
Top layer: the rest of the Cool Whip (wait until it thaws all the way), then decorate with the rest of the vanilla wafers.

Refrigerate until ready to serve.

Give this Banana Pudding a try and let me know what you think. Please leave me a comment below!

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