Re-post and edited from TNM
The foodie St Louis folks love dessert, and banana pudding is no exception. You will find vendors selling this savory treat in jars and in mini cups. Grandma would not be proud, but the traditional old school way is still providing succulent pleasure.
The seasonal heat is on, and many are out preparing for family reunions or just a casual picnic in the park. However, you can never go wrong with signature desserts and BBQ.
A lot of people enjoy all sorts of sweet treats, from banana pudding to Red Velvet cake. On a warm day, what better way to satisfy your palate than to have some scrumptious creamy banana pudding.
The best bananas are always the nice hard ones, and not the too ripe ones. If you are using homemade custard or Jello, instant or cook-and-serve brands, it is best to get the hard bananas.
Bananas provide fiber, potassium, and antioxidants, but too much of a good thing can pack on those pounds, so tread wisely when eating the yellow friend.
What you will need to make the banana pudding: Serving 8
- A pan
- 2 packs of instant vanilla pudding mix from Jello (it is hard to find vanilla cook and serve)
- A box of Nabisco Vanilla wafers or any brand
- Two cups of cold milk
- 1/2 cup of water
- About 6 bananas (Depends on servings)
- Whipped cream
1. Boil the milk and water together. Water helps balance the milk consistency.
2. Put in the pudding mix, and while that is cooking as you stir occasionally, cut up the bananas.
3. In layers, starting with bananas slices first, crown with the cookies in a wide glass bowl. You will be doing at least 5 layers, crowning the bananas with wafers.
4. Then sit it aside, and continue to stir the pudding until it warms and is mixed well. Instant pudding takes awhile to keep from thickening, so just continue to stir until it is ready to pour over the layers in the bowl.
5. Once you’ve poured the pudding on the banana and wafer layers, let it cool before putting in the refrigerator.
Then you can enjoy it with whipped cream later, just do not put that whip cream on while the pudding is warm.