COOKING WITH THE SNAP: Banana Pudding
Published 9:21 am Tuesday, December 22, 2020
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
1 Container light sour cream (8-ounce size)
1 Container light frozen whipped cream topping, thawed (8-ounce size)
1 Package instant vanilla pudding mix (5-ounce size)
2 Cups reduced fat (2%) milk
4-5 bananas, peeled and sliced
1 Box of vanilla wafers (11-ounce size)
In a medium or large size bowl combine sour cream, whipped topping, pudding mix and milk.
Stir well to remove any clumps and combine ingredients well.
In a casserole dish or trifle bowl, layer cookies, pudding and bananas. Repeat – cookies, pudding and bananas. Top with pudding.
Refrigerate until serving. It’s better to refrigerate at least 2-3 hours.
Prior to serving, top with crushed cookies (I put approximately 10 cookies in a freezer zipper bag and crushed with a spoon).
From the Kitchen of Lori Ivey