Recipe by Gwanny Hill
For years we Southerners thought that banana pudding had to be made from a cooked custard and topped with meringue. Those are still good but I think that this one I have concocted from a little taste here and a small taste there is equally as good. In making it, you may make as many layers as your container will hold and until you've used up all the ingredients that you have. This is very rich and very delicious. In order to get the best taste, you need to use ripe bananas rather than the green ones.
- 2 (6 ounce) packages vanilla instant pudding mix
- 1 quart half-and-half cream, reserve 1/4 cup
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) containerExtra Creamy Cool Whip
- 10 -12 ripe bananas, with freckles
- 1 (1 lb) box honey graham crackers (*not crumbs)
- 1 cup sour cream (if pudding is too thick) (optional)
- graham cracker crumbs, for garnish
Directions See How It's Made
- *Numberof crackers depends on size of container used and number of layers you make.
- I normally use two or three of the inner packages.
- In a large bowl, mix pudding mix with the half and half, reserving 1/4 cup of the cream.
- Add the can of sweetened condensed milk and fold in 3/4 of the carton of Cool Whip.
- Put aside to let the pudding set.
- Using a large container with airtight lid (I use 6-qt. Rubbermaid container), pour the reserved 1/4 cup half and half into the bottom then add a layer of whole graham crackers on top of the cream.
- Slice 4-5 bananas randomly onto the crackers; add layer of pudding mixture.
- Repeat all layers, beginning with crackers and ending with pudding with bananas between.
- Spread remainder of Cool Whip on top of last layer of pudding and top with light sprinkling of graham cracker crumbs.
- Cover and keep chilled until 1/2 hour before serving time.
- The banana pudding is better if it is allowed to sit for a few hours in order to soften the crackers.
- NOTE: Cooking time refers to chilling time.