BANANA PUDDING: A RECIPE

I am the only one that I know who does not like Banana Pudding ( I am allergic to bananas and can't stand them, not even the smell) but it really looks so pretty in the bowl. So far be it from me to deny anyone else, and this reciepe for the always lovely Bakarella looks good .This recipe was taken from the "Great American Favorite Brand Name Cookbook c.1993"

{Cold & Creamy Banana Pudding}

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

• In a large mixing bowl, combine sweetened condensed milk and water.
• Add pudding mix and beat until well blended.
• Chill 5 minutes in refrigerator.
• Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
• Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
• Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
• Garnish as desired.
• Chill thoroughly. Refrigerate any leftovers.

You can also layer in individual serving dishes.

* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.

FOR THE COMPLETE BAKERELLA BANANA PUDDING RECIPE GO TO BAKERELLA