Saturday, July 4, 2009

Sharon's Banana Pudding

For 4th of July, I decided I wanted to make a dessert special for my family and perfect for the warm weather. I came to the conclusion that this recipe was the perfect fit!

If the title didn't already give it away, I definitely can't take any credit for this one. This recipe was given to me by Mrs. Sharon Johnson and it is by far THE BEST banana pudding I've ever tasted. This is so simple and so delicious and it's the perfect dessert for the summer. Hope you mark this one in your recipe book because you won't be able to eat it just once =)

Sharon's Banana Pudding:

4 - 3.4 oz. pkg.'s instant French Vanilla pudding mix
1 - 8 oz. canister Cool Whip (frozen)
1 - 14 oz. can sweetened condensed milk
14 oz. water (use milk can when empty)
4 medium bananas (sliced into 1/2" pieces)
2 bags of Jackson's Vanilla Wafers
Milk to taste

In a 9 x 13 pan, make a layer of vanilla wafers to cover bottom of pan in a single layer, then layer a single layer of sliced bananas (or more if desired). In a large mixing bowl, mix condensed milk, water, and dry pudding mix until well blended and smooth. To mixture, add cool whip and beat until well blended - the consistency of the pudding will be very thick (that's what you want). Slowly add milk until the mixture comes to a smooth pudding texture. Should be somewhat thick and fluffy - not runny (pull the blender arms up and the pudding should resemble a ribbon when running back into bowl). Pour pudding over the wafer/banana layers in pan and spread evenly. Top with a single layer of wafers and chill for at least 4 hours.

*Serves 10 - 12 (8oz. each)

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