So, yesterday I made Banana Pudding.

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I’d been craving banana pudding for months, ever since I saw Desmond Howard dig into a big bowl of it on ESPN College Gameday. Well, yesterday, for New Year’s, I finally made some.

For years, the recipe I’ve been using doesn’t use the normal ‘Nilla wafers and it’s not layered into a bowl. I use the recipe for ‘Not Yo Mama’s Banana Pudding‘. Paula Deen made this one famous on her Food Network show and it is a delicious, easy banana pudding. It can be made with fat-free, sugar-free pudding and Cool Whip, as well as with light or fat-free cream cheese and sweetened condensed milk (I’ve never done light or fat-free cream cheese or sweetened condensed milk in mine cause just NO, but I don’t see why it couldn’t work if that’s important to you. However, if it doesn’t work, not my fault.).

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It makes a lot, too. 13×9″ pan full, but I break mine down to a 8×8″ pan and then make 4 individual servings. And no matter how I make it, it never lasts longer than 2 days in my house.

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Big desserts like this or cheesecake are special occasion desserts for us. Holidays or birthdays. A few times a year. It’s what keeps them special and keeps them tasting more and more delicious. They’d lose their luster, just as anything would, if I made them more than I do.

But,if you like Banana Pudding, I’d encourage you to give this recipe a whirl.

~lissa

 

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