Before all of you banana pudding-haters go clicking away, let me assure you that I've got the same feelings. Not. A. Fan. But there's something about this recipe...
Maybe it's the creaminess of the pudding, but it's more like eating ice cream with wafers and a hint of banana mixed in. Either way, I'm absolutely hooked.
This recipe is a bit nostalgic for me. It came from an elderly woman at the small country church I attended growing up who was the epitome of the Proverbs 31 woman. She and her daughter made the Bible come alive for me as a little girl in Sunday School. I still remember their flannel graph lessons, and the tent she set up in the corner of our Bible class so we could better imagine what it was like for Moses to wander in the wilderness. She was a notoriously fantastic cook and our small town preacher practically begged her to make this whenever we had Sunday potluck dinners.
It's a treasure I'm glad to share with all of you.
Daisy's Banana Pudding
1 can sweetened condensed milk
1 1/2 C cold water
1 (3 3/4 oz) package instant vanilla pudding mix (I use French Vanilla flavor)
1 (8 oz) frozen whipped topping, thawed
36 vanilla wafers
3 bananas, sliced, dipped in lemon juice to prevent browning
Combine the condensed milk and water in large bowl. Add pudding mix and beat well. Chill for five minutes. Fold in whipped topping. Spoon 1 C pudding mixture into a glass serving bowl. Top with 1/3 each of the wafers and bananas. Repeat layering (pudding, wafers, bananas) twice, ending with pudding and topping with wafers. Cover and chill. Keep refrigerated.
If you're trying to eat light, this can be a good option to satisfy a sweet tooth craving. I use fat free versions of the sweetened condensed milk and whipped topping and I can't taste any sacrifice in taste or texture. This is one rich dessert! Enjoy!