For a few weeks now, I’ve had a huge desire to make a traditional Southern Banana Pudding. Since I don’t think I’ve ever eaten banana pudding, I’m not sure where that desire came from. But I finally gave into it and decided to make one.
Except I couldn’t go with traditional since I didn’t have an ‘Nilla wafers on hand. And I also didn’t have a good bowl to make it in. So, I decided to switch things up a bit and make my own version.
We were all very happy with the results. The kids said that it was the most delicious dessert ever. My husband and I won’t go that far since there was no chocolate involved, but it sure did taste good!
Layered Bananas Foster Pudding
- 2 1/2 cup finely crushed animal crackers, graham crackers or Nilla wafers (I used animal crackers since that was what I had on hand)
- 1 cup butter or margarine, divided
- 1 cup brown sugar
- 3 bananas, sliced
- 2 tsp vanilla
- 1/2 tsp nutmeg
- 1 2.9 oz box instant banana cream pudding
- 2 1/2 cup milk
- 1 8 oz container frozen whipped topping, thawed
- Melt 1/2 c. butter or margarine and stir together with the crushed crackers or cookies. Press into the bottom of a greased 13×9 casserole dish. Bake at 350 for 8-10 minutes. Cool completely.
- While the crust cools, melt the remaining 1/2 c. butter or margarine in a small skillet. Stir in the brown sugar and cook for 3-5 minutes, until brown sugar is completely dissolved. Add sliced bananas and continue cooking another 3-5 minutes, until syrupy in consistency. Remove from heat and stir in vanilla and nutmeg. Pour and spread evenly on top of crust. Let cool completely.
- Whisk together pudding mix and milk according to package directions. Pour on top of the cooled bananas foster layer. Top with whipped topping and refrigerate at least an hour before serving.
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