Still cleaning out my draft file. Amazing the stuff I’ve written the then stashed away. For what, I don’t know. Here’s one lost treasure:
Disclaimer: I don’t eat banana pudding. Never have. Never will. The following recipes have been taste-tested by others. I cannot personally vow for the excellence of either. Try only if you are a banana pudding freak. Which I am MOST decidedly NOT. Just sayin’.
The Trigg family in my hometown have been connected to my family for years. Not sure that Mike knows that. But my aunt and uncle lived on Avenue C there, just down the street from his grandparents? Great-grandparents? Aunt and uncle? That detail, I don’t know for sure. Anyway, I found Mike Trigg on Facebook..yes, there are some positives about FB, albeit, not many! (It was like old home week finding all of these lost classmates.) Right before Thanksgiving, Mike posted the below recipe, aptly dubbed “Grandma Trigg’s Fair Warning Brown Sugar Banana Pudding.
Then there is Paula’s banana pudding, which I have made and Big Boss snarffed it up accordingly!
Not Yo’ Mama’s Banana Pudding
Recipe courtesy Paula Deen
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.