Southern Banana Pudding

 Southern Banana Pudding 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gosh I miss my Mom’s Banana Pudding.  She made it every holiday and I just loved it.  The discussion around the table was whether or not to keep the vanilla wafers who or crushed.  My Dad insisted she made it with only whole wafers so there was always a vote and he would lose. So, she would do both to please us all.  It was so good… we ate it warm or chilled and loved every bite.  I take some shortcuts in this recipe and it’s so good!  Maybe not my mom’s but she would be proud that I carried on the tradition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Southern Banana Pudding

 

½ brick (4-ounce) cream cheese, softened to room temp 

1 (14-ounce) sweetened condensed milk 

2 teaspoons vanilla extract 

¼ teaspoon kosher salt 

1 ⅓ cup milk 

1 (5.1-ounce) instant vanilla pudding 

3 cups heavy cream 

5-6 bananas, thinly sliced 

1 (11-ounce) box Nilla wafers 

In a large mixing bowl, whip the cream cheese using with a hand mixer until completely smooth. Add the condensed milk, vanilla, and salt and continue whipping until combined. 

 

 

 

 

 

 

 

 

 

 

Add milk and pudding mix and continue to mix on medium-low speed until you work out any lumps in the pudding. Cover and refrigerate for at least 20 minutes, or up to overnight.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add heavy cream and whip until stiff peaks form, about 3-4 minutes. Remove roughly 1¼ cup of the whipped cream to a bowl, and refrigerate. Add the remaining whipped cream to the pudding and fold until no streak of pudding remain.

 

 

 

 

 

 

 

 

 

 

 

 

Add ⅓ of the pudding mixture to the serving dish. Top with ½ the wafers and ½ of the banana slices. Top with another ⅓ of the pudding, followed by the wafers and bananas (save a few of each for the top.) 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining pudding on top and then top with the whipped cream. Top with a few slices of banana and cookies, if desired. Refrigerate until ready to serve. Best when served within 8-10 hours.

     

     

 

 

 

 

 

 

 

 

 

 

Notes:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

  Do you like Meringue instead of whipped cream?  Simple to make:

  6 egg whites

  1 teaspoon cream of tartar

  6 tablespoons granulated sugar

 

Place the 6 egg whites in a large mixing bowl. Using an electric mixer, beat on high until they become frothy and foam. Mix in the cream of tartar, then gradually add the sugar. 

Spread meringue over pudding, making as many peaks as possible. Continuing to beat until sugar dissolves and stiff peaks form. Place the baking dish into the preheated oven for 25 to 30 minutes - until the meringue has browned slightly. Remove from oven and allow to cool. It may be served warm or cold; chill in the refrigerator until the desired temperature is reached.

 

White Chocolate Cherry Cookies

 White Chocolate Cherry Cookies

Whenever I can take short cuts, believe me, I do. I am always trying faster ways to make a recipe and I put each one through my taste test.  If it passes the “taste like homemade test” then that’s the way I will make it going forward.  That’s just what I did with this incredible delicious cookie.  First I made my “from scratch” cookies. Then I did a batch using a cookie mix.  You could NOT tell the difference!  I have given you both recipes so you can see for yourself!  These cookies are delicious either way you make them.  Soft and chewy with rich melted white chocolate and just a hint of cherry!  YUM!

White Chocolate Cherry Cookies

½ cup butter, softened

½ cup packed brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon corn starch

½ teaspoon baking soda

¼ teaspoon salt

¾ cup white chocolate chips

1 cup dried cherries or cranberries, chopped

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the butter and both sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. Beat in the egg and vanilla extract. 

In a separate bowl, combine the flour, baking soda, cornstarch and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips and dried cherries.

Drop heaping spoonful’s of the batter onto the lined cookie sheet. You can also scoop the dough in your hand and roll into balls before baking. That's what I did with these cookies.

Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges.  

Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely. Drop a few extra chocolate chips on top if desired.

SHORT CUT

1 pouch (17.5 oz) Betty Crocker Cookie Mix Sugar

1 teaspoon cornstarch

1 stick (1/2 cup) butter, softened

1 egg 

½ cup dried cherries, chopped (or use cranberries)

1 cup white chocolate chips

Preheat oven to 350 degrees.

Blend the cookie mix, butter, cornstarch, and egg to form dough. Gently stir in the cranberries and white chocolate chips.  

Scoop the dough by spoonful’s onto baking sheets lined with parchment paper.  You can also scoop the dough in your hand and roll into balls before baking. That's what I did with these cookies.

Bake for 10 to 14 minutes, or until the cookie edges become golden.  Drop a few extra chocolate chips on top if desired.