This very quick and creamy dessert is a slight twist on the standard banana pudding recipe. It introduces a little chocolate syrup to the pudding/banana/vanilla wafer equation, but it’s a delightful addition. It’s also quite a bit lighter in texture, too, thanks to the Cool Whip that’s blended into the pudding.
I have a confession to make here: I was once a whipped cream snob who scoffed at anything “non-dairy.” Eating and cooking in the South have taught me to be less snobby and more open-minded when it comes to ingredients. After all, sometimes an ingredient is traditional because it’s exactly right in its context. Yes, you can use real whipped cream in this recipe and yes, it will be very good - but it just won’t have the same ineffable synergy. As a former dairy snob, I encourage you to give it a try.
Start with one very large glass bowl or two medium-sized, because this recipe makes quite a bit. Not to worry, though - it will disappear faster than you can imagine because your guests (and you) will keep returning for “just a dab more.”
Here’s a photo of the Low Country Layered Banana Pudding below.
1 large (6 oz) package instant vanilla pudding mix
1 large (6 oz) package instant banana pudding mix
6 cups cold milk
1 large (16 oz) container Cool Whip
1 box vanilla wafers
3-4 ripe bananas
In a large mixing bowl, combine both pudding packages and all the milk and mix according to package directions. Gently fold in about 1 cup of the Cool Whip. Set in the fridge to cool for about 15 minutes.
Reserve about two dozen whole vanilla wafers for the top and crush the rest. Peel and cut the bananas into approximately 3/8 inch slices.
Remove the pudding from the fridge and put about a 1 inch layer of pudding in the bottom of your serving bowl. Sprinkle on some crushed wafers, drizzle on some chocolate syrup, and add a layer of banana slices. Spoon in a 1 inch layer of Cool Whip, then repeat the pudding/wafer crumbs/choco syrup/banana slices. Repeat the layers, ending with crumbs/choco syrup.
Decorate the top with overlapping wafers interspersed with banana slices. Pipe some Cool Whip around the edges for a fancy touch.
Please join us tomorrow for the fourth day of this week’s Southern Comfort Foods Series when we write about Blenheim Ale, South Carolina’s Spiciest Ginger Ale which was first bottled in 1903.
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