Banana pudding was never one of my favorites growing up, but I did enjoy it on occasion if I could catch it at just that right moment--otherwise, I'd rather have the pie. Or cake. Or anything other than banana pudding.
A number of years ago, though, there began to appear recipes for "uncooked" banana pudding. At first they were just instant pudding poured over the cookies and banana--good, but nothing to write home about.
Later some other versions came up, made with that staple of a Good Southern Belle cook--Cool Whip. My sister made one of these at Easter, and it was Very Good.
I remembered, though, somewhere in the back of my brain, finding a recipe once for uncooked banana pudding that was made with sweetened condensed milk as one of it's ingredients, and I determined to leave no search engine unsearched until I found it. Turns out there are several different versions of uncooked-banana-pudding-made-with-sweetened-condensed-milk, so I looked over several of them and found the basis of what I believe may be the Ultimate Uncooked Banana Pudding. It has all the right ingredients--namely, Cool Whip, sweetened condensed milk, and cream cheese. Could it possibly get any better than this? I don't think so. I did adjust the proportions of some ingredients, but I believe this may be IT.
- Vanilla Wafers
- 4-5 bananas
- 2 boxes of instant vanilla pudding
- 1 8ox pkg cream cheese, softened
- 1 can sweetened condensed milk
- 3 c milk
- 1/2 container Cool Whip
Cover the bottom of a 9 x 13 pan with vanilla wafers. The original recipe called for 30--it took 35 (yes, I counted) to cover the bottom, plus a couple of extra thrown in just to be sure. And I like to put some around the edges to look traditional, too, so that was at least 20-25 more, if you really want to count them. Cover with sliced bananas. The original recipe called for 2 thinly sliced bananas. They must have shaved them awfully thin, because I used 4 or 5 to cover the pan. Mix the cream cheese, sweetened condensed milk, milk, and pudding mix, and beat for 2-3 minutes. Add cool whip, and beat at low speed until well mixed. Spoon over the top of the cookies and bananas. Add extra cookies around the edge. Cover and refrigerate for 3-4 hours.
Notes: I had a hard time getting the cream cheese to mix in thoroughly. I let it sit out to soften, but apparently not long enough--when I added all of the pudding ingredients, including the cold milk, I had a hard time making the cream cheese fully incorporate. As a result, some bites have an extra little lump of cream cheese--for a special treat!
I made this tonight to take to a family reunion tomorrow. I had some extra pudding and cookies and one leftover banana, so I made a couple of small ones--don't they look cute? I admit--I tasted--the pudding is quite rich-I think it'll be a big hit.
What's your favorited version of banana pudding, cooked or uncooked?
Until next time--good cooking, and good eating!