Banana pudding is HUGE down here. No respectable pot luck, picnic, or party lacks a big bowl of banana pudding on the dessert table. We discovered this dixie dessert staple soon after moving. We went out to eat at a nearby restaurant, the Cadillac Ranch. Andrew, who loves bananas, saw banana pudding on the menu and had to try it. I expected "pudding," you know, the kind that restaurants slop out of giant cans or you can make from at box a home. But no, we discovered banana pudding is a bit more interesting in the south. What a treat! And it's so easy to make.
Sadly for Eric, he doesn't like bananas. Not at all. He's feeling somewhat better today. Our biggest concern the past several days has been his high blood pressure, as high as 150/110, and consistently in the 140s/90s. We've spoken to the doctor, and she's not sure why it's so high.
A friend of mine gave me this recipe.
2 pkgs instant vanilla pudding
1 cup sour cream
1 container Cool Whip
1 box vanilla wafers
Thinly slice bananas into a bowl and lightly sprinkle with a little lemon juice.
In another bowl, mix pudding as directed on box.
Add 1 cup each of sour cream and Cool Whip to the pudding.
Break 3/4 box of vanilla wafers in half.
Layer ingredients into pudding dish in this order:
broken vanilla wafers
remaining Cool Whip
Arrrange remaining vanilla wafers on top.