Southern Banana Pudding

For more information about the 1861 Farmhouse, visit 1861farmhouse.com or call 828.963.6301.

Ingredients: Serves 6-8

• 5 Large Bananas, perfectly ripe (don’t use overripe bananas)
• 1 Large Box Instant Vanilla Pudding
• 1 8-ounce Carton Sour Cream
• Homemade Whipped Cream (see recipe below)
• 2 ½ Cups Whole Milk
• 1 Box Vanilla Wafers - or Pepperidge Farm Chessmen 

Whipped Cream Ingredients:

• 1 ½  Cups Heavy Whipping Cream
• 4 Tablespoons Confectioner’s Sugar
• 1 Teaspoon Vanilla Extract

Implements:  

• Deep Casserole Dish (or Lasagna Pan)
• Mixer
• 1 Medium Bowl
• 2 Small Bowls

Technique:

• Vanilla Pudding: Whip pudding with milk according to package directions.   
• Whipped Cream: Start with cold whipping cream, a chilled mixing bowl and chilled beaters. Beat the cream until it begins to thicken.  Add confectioners’ sugar and vanilla; beat until soft peaks form. Divide whipped cream. Put half in separate bowl. Add sour cream and mix thoroughly.
• Slice bananas about ½ inch thick, set aside.
• Crush vanilla wafers.
• Layer 1/3 of crushed wafers in bottom of casserole. Layer ½ of sliced bananas. Pour ½ of pudding mixture over top in a smooth, even layer. Add sour cream–whipped cream mixture in a smooth, even layer. Repeat layers of crushed wafers, bananas, and pudding. Top with straight whipped cream in a smooth layer.
• Cover with remaining crushed wafers. 
• Chill thoroughly. Best made a day ahead and chilled overnight to enhance the flavors.