Okay, I’ve gotta tell you—this banana pudding has started fights at family functions. Not dramatic ones, mind you, but the kind where someone “accidentally” takes the last piece, and then suddenly five people are standing around the fridge pretending they “weren’t that into dessert anyway.” Yeah. That kind of banana pudding.
I first made this on a whim after watching one of Paula Deen’s old reruns (you remember those days, right? Her laugh, that hair?). It looked simple enough and I had most of the stuff on hand. Honey… I had no idea what I was about to unleash. I brought it to my sister’s house for a Sunday supper, and the pan was empty before the roast even hit the table.
Now it’s a staple. I can’t not bring it. I’ve tried. Folks ask where it is before they say hello. It’s one of those desserts that just sticks with people. Like, emotionally.
Here’s Why You’re Gonna Keep Making This
It’s No-bake, so your oven gets the night off (bless).
It’s crazy creamy—like, scoop-it-and-sigh creamy.
Paula uses Chessmen Cookies and now I can’t even look at vanilla wafers.
It’s got layers, baby. Flavor, texture, nostalgia—all of it.
And best of all? It takes maybe 15 minutes to throw together. 20 if you’re being fancy.
What You’ll Need (and What to Do If You Don’t Have It)
Let’s not complicate this. Here’s what’s going in:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
