Banana Cream Pudding

Today is my kid sister’s birthday. Happy Birthday, Cassiti!

It’s been a long standing tradition in my family that on your birthday, you get exactly what you want to eat. (We like food). A cake from a bakery that’s 2 hour’s drive away? Yes, ma’am, we’ll make the drive to pick it up for you without a second thought. A steak from a restaurant in another state? Hey, we’ll all joyfully load up to go eat it with you. Banana Pudding instead of cake? We (okay, I) get up at the crack of dawn to make it for ya, darlin’! We are practically birthday food fairies. We make food wishes happen!!

Oh, one note about this recipe. I make banana pudding with my grandmother’s homemade custard-style pudding (yes, it’s worth it) and that’s what this recipe calls for. I add a little banana flavoring along with the vanilla. You must allow enough time for the custard to chill completely in the refrigerator. (At least 2 hours). If you are an impatient soul, save yourself from a runny banana pudding and make the custard the night before. Mix the remaining part of the recipe the next day.

And I have to tell you just one more thing. I had a little ‘happy accident’ while making this birthday pudding. Little sister actually asked for a Banana Pudding Pie. I made the crust with Nilla wafers & butter. You read that advice to the impatient souls suggesting they make the pudding in advance to allow for plenty of cool time? Well, I didn’t take the advice I gave. Nah, I just folded warm pudding into whipped cream. It melted. I thought possibly refrigeration would save me and chill it back together. It didn’t. Still runny. So I added more whipped cream and  just dumped the whole thing, crust & all, in a pretty little footed trifle bowl and pretended like Nilla wafer crust was a special birthday addition. Let me tell you, it was good. And Nilla wafer crumb crust MADE that banana pudding. Yes, it’ll add a few fat grams, but somebody’s birthday is coming up, right?!?

Banana Cream Pudding

1 box Nilla wafers (1/2 box crushed with 4 Tbs. melted butter if you’re going for the crust)

2 bananas, sliced thin

MaMa’s Vanilla Custard-Style Pudding, recipe follows

1 pint heavy whipping cream

3 Tbs. sugar

1 tsp. vanilla

1 block (8oz.) cream cheese, softened

1 can sweetened condensed milk

Beat cream cheese & sweetened condensed milk with mixer until smooth.

Beat pint of whipping cream & 3 Tbs. sugar until soft peaks form, fold in vanilla.

Mix cream cheese mixture with chilled Vanilla Custard-Style Pudding.

Fold in whipped cream.

Gently stir in sliced bananas & Nilla wafers, save a few for the top.

MaMa’s Vanilla Custard-Style Pudding

This pudding is so yummy served warm on a winter evening for dessert. This is the recipe my grandmother uses for her pudding pies. She simply tosses in additions for various types of pies. (Coconut, pineapple, etc.) You can easily make a chocolate version by adding 2 heaping tablespoons of cocoa powder to the flour/sugar mixture.

1 cup sugar

2 heaping Tbs. flour

2 egg yolks, beaten

2 cups milk

1 tsp. vanilla

tab of butter

Mix sugar and flour in heavy bottomed saucepan.

Whisk in egg yolks & milk.

Stir contantly, until thickened.

Remove from heat. Stir in vanilla & butter.


4 Responses to “Banana Cream Pudding”

  1. tonya (mom) Says:

    ok if you are making this pudding and want the chocolate you add the cocoa into the sugar and flour mixture…if not the chocolate won’t mix.

  2. cassiti Says:

    i musst say it was the best birrffffday dessert a girl could ask for!!!!! i ate the very last bite!!!! and gained 5lbs! ha thank you big sis

  3. Terri Says:

    Family recipes are always my favorite…guess I’m a little sentimental, but speaking of MaMa I thought that I had her OVER THE TOP delicious strawberry cake recipe…can’t find it. Can you share that one?

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