Awesome RV Eats: Banana Pudding
01-04-2016
Author: in Food
By Stephanie A. Mayberry
This is the ultimate banana pudding! It is rich and is SO GOOD. It won’t last long, but it is so simple to make you can just make another batch!
You can’t hardly go wrong with banana pudding and this is a family favorite – another little gem from my cookbook. I played around with the recipe concept and this is what I wound up with. The cream cheese and condensed milk really makes it decadent.
I grew up on banana pudding. Every family get together either my mother or my aunt would make a huge batch of it. As I grew up, I found myself doing it as well. The standard recipe bored me, though, so I started experimenting and trying different things until I arrived at this masterpiece. What I really like is that I can whip it up in my little RV kitchen with no problem at all.
The interesting thing about this recipe is that it also works well if you substitute berries for the bananas. Sometimes I use blueberries, raspberries, and blackberries instead of the bananas for a little brighter flavor. It makes a great summer dish.
You can also use vanilla pudding instead of the French vanilla. The French Vanilla pudding is a little richer so if you don’t like the stronger flavor then back it off by using the plain vanilla.
Banana Pudding
4-6 med Ripe Bananas, sliced
2 boxes Vanilla Wafers
1 box French Vanilla Pudding (instant)
1 cups Milk
1 can Sweetened Condensed Milk (14 oz)
2 tsp Vanilla
1 pkg Cream Cheese, softened (8 oz)
1 container Whipped Topping (12 oz)
Line the bottom of a 13 X 9 dish with a layer of cookies, then a layer of bananas.
In a bowl, make the pudding using the milk and blend well.
In another bowl, combine the cream cheese, vanilla and condensed milk. Mix well until it is smooth with no lumps. Fold in the whipped topping.
Take half of the cream cheese mixture and combine it with the pudding. Spread this over the cookies and bananas in the pan.
Place another layer of cookies, then banana slices on top of the pudding mixture. Top with the remaining cream cheese mixture then top with more cookies.
Chill in the refrigerator for 20 – 30 minutes before serving.
Many of my recipes can easily be whipped up in the smaller RV kitchen. At first I railed against being so confined and I really struggled although I loved the RV full timing lifestyle. Once I adjusted, though, I cook just about all of my regular dishes. I can make bread, cakes, pies, casseroles, and just about anything else that I want. The space is no longer a problem for me.
Do you struggle with space issues in your RV kitchen? If so, I would love to hear about it – and anything you do to compensate or make it easier. Also, if you try the recipe I’d love to hear how it turned out. Go ahead, leave me a comment. Don’t be shy!
This is the ultimate banana pudding! It is rich and is SO GOOD. It won’t last long, but it is so simple to make you can just make another batch!
You can’t hardly go wrong with banana pudding and this is a family favorite – another little gem from my cookbook. I played around with the recipe concept and this is what I wound up with. The cream cheese and condensed milk really makes it decadent.
I grew up on banana pudding. Every family get together either my mother or my aunt would make a huge batch of it. As I grew up, I found myself doing it as well. The standard recipe bored me, though, so I started experimenting and trying different things until I arrived at this masterpiece. What I really like is that I can whip it up in my little RV kitchen with no problem at all.
The interesting thing about this recipe is that it also works well if you substitute berries for the bananas. Sometimes I use blueberries, raspberries, and blackberries instead of the bananas for a little brighter flavor. It makes a great summer dish.
You can also use vanilla pudding instead of the French vanilla. The French Vanilla pudding is a little richer so if you don’t like the stronger flavor then back it off by using the plain vanilla.
Banana Pudding
4-6 med Ripe Bananas, sliced
2 boxes Vanilla Wafers
1 box French Vanilla Pudding (instant)
1 cups Milk
1 can Sweetened Condensed Milk (14 oz)
2 tsp Vanilla
1 pkg Cream Cheese, softened (8 oz)
1 container Whipped Topping (12 oz)
Line the bottom of a 13 X 9 dish with a layer of cookies, then a layer of bananas.
In a bowl, make the pudding using the milk and blend well.
In another bowl, combine the cream cheese, vanilla and condensed milk. Mix well until it is smooth with no lumps. Fold in the whipped topping.
Take half of the cream cheese mixture and combine it with the pudding. Spread this over the cookies and bananas in the pan.
Place another layer of cookies, then banana slices on top of the pudding mixture. Top with the remaining cream cheese mixture then top with more cookies.
Chill in the refrigerator for 20 – 30 minutes before serving.
Many of my recipes can easily be whipped up in the smaller RV kitchen. At first I railed against being so confined and I really struggled although I loved the RV full timing lifestyle. Once I adjusted, though, I cook just about all of my regular dishes. I can make bread, cakes, pies, casseroles, and just about anything else that I want. The space is no longer a problem for me.
Do you struggle with space issues in your RV kitchen? If so, I would love to hear about it – and anything you do to compensate or make it easier. Also, if you try the recipe I’d love to hear how it turned out. Go ahead, leave me a comment. Don’t be shy!
Comment
drobinson550January 25, 2016 | 07:47 AM
This pudding is very sweet and rich... I could only eat a small amount because it was so sweet.
Author: Stephanie A. Mayberry
