Southern Style Banana Pudding
It dawned on me the other day that throughout this entire summer, I’ve yet to have Banana Pudding. That realization hit me like not having a hot dog would hit me. How is this possible? Did I not serve it for the 4th of July? The last time we barbecued?
NO??!!
Am I American?!?!!?
Here’s how the conversation went down in my house.
Me: When was the last time we had banana pudding?
Husband: I don’t know. It’s been a while. Last summer, maybe?
Me: WHAT?!!?!?!? Why haven’t you said something!?!?!? (stomps off in search of bananas)
Husband: (crickets)
Stella & Milo: (heads tilted to the side) Bananas? Did someone say bananas???
I mean, that’s what they were saying if they could actually talk. They looooooove bananas as treats.
To alleviate this problem, I whipped up some single serve Southern Style Banana Pudding cups.
I’m not sure if calling them “Southern” is technically correct, but in my book if you add condensed milk to a recipe….
It’s Southern.
All day long, Southern.
Do you add condensed milk on your Sno-Ball?
In the South you most definitely do!
See? Southern.
This recipe is ridiculously easy and serving it in my ever so favorite mason jars makes portion control a no-brainer.
Eat it for dessert. Eat it for a snack. Eat it for breakfast.
I mean, hey, it’s sorta like a parfait.
- 1 box (5 ounce) instant vanilla pudding mix
- 1/2 cup milk (whole or low fat)
- 1 (14 oz) can condensed milk
- 2 (12 oz) container frozen whipped topping
- 1 box vanilla wafer cookies
- 4 bananas, sliced
- In a large mixing bowl, whisk together the pudding mix and milk. Add the condensed milk, followed by 1 container of the whipped topping. Combine well, mixture should be creamy and not runny.
- Place a layer of cookies in the bottoms of the mason jars. Alternate layers of pudding mixture, then bananas. Repeat. Chill for at least 3 hours.
- Prior to serving, place your remaining container of whipped topping into a large piping bag with a decorator tip and add to the top of each pudding jar. Top with vanilla wafer crumbles.
I have another confession to make along with my public acknowledgment that I’ve not had Banana Pudding this summer.
I’ve become obsessed with hand-stamping wooden utensils.
You may have seen on Instagram the other day when I was practicing my “eat more cake” skills for an upcoming Baking Party.
It’s so easy!
And so fun!
You just stamp, stamp, stamp.
Then use a fine point Sharpie to outline so that the words pop a bit more.
And you’re done.
I can’t stop stamping them!
In other news, I’m headed to the launch party for the brand spanking new West Elm opening in New Orleans.
Y’all.
I’m so stinkin excited. Do you have a West Elm? If you do then you’re probably rolling your eyes right now.
But if you don’t, I know you’re sharing in my excitement right about now.
I’ll share some peeks on Instagram, so make sure you’re following!
Please indicate the size of pudding mix to use!
I think it was the 5 ounce! Sorry about that. 🙂
This dessert looks tasty and I love vanilla wafers.