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COOKING WITH THE SNAP: Banana Pudding

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 bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Banana Pudding

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