Two of my favorite people are pregnant. They are having babies. Babies are little people who need 24-hour assistance.
So the other day I mentioned making banana pudding. Word to the wise, never mention cooking good food around pregnant women. I didn't make it a couple of weeks ago so last night I knew I had to make it. I needed something to do and I owed them.
So. I went and bought all of the things. I made this twice last year and both times it turned out terrible. When you don't succeed, try and try again. Last night i used a different recipe.
And it was MUCH better...
Ready...Set...Cut your bananas!
You can use a hand mixer but I burnt mine out...
Cream cheese? Check.
Sweetened condensed milk?
Action shot! Mixing!
Add both instant mixes.
And 6 cups of milk. Relax. I freaked out, too.
So, this is the bowl I used. My 9x13 glass pan was dirty and that seemed like a lot of work to clean.
So I grabbed this. I recommend something other than this.
BOOM SHAKA LAKA.
They are cut. Magic!
Start the layers then compeltely forget to take the rest of the pictures.
You get the idea.
Carefully take it to work with you and get a picture before it's all gone...
Take a picture to prove that people actually ate your food.
Isn't Leigh cute?
Want the recipe? Okay. Here you go:
- 8 ounces, weight Cream Cheese
- 1 can Sweetened Condensed Milk (14 Oz)
- 5 cups Low Fat Milk
- 1 package Instant Vanilla Pudding (1.5 Oz)
- 1 package Instant Banana Cream Pudding (1.5 Oz)
- 4 whole Bananas, Chopped
- 1 box Vanilla Wafers (12 Ounce Box) (You may want an extra box. I did.)
2) Add milk and pudding mixes, and whisk until combined. Set mix in the fridge until it sets. About an hour.
3) Line the bottom of a 9×13 pan with vanilla wafers and one of the bananas.
4) Pour half of the pudding mixture over the cookie and banana layer.
5) Smooth the pudding, and then make another layer of vanilla wafers and bananas.
6) Pour the remaining pudding on top and refrigerate for 1-2 hour(s).