Banana Cream Pudding was one of those treats from childhood that you remember, then forget, then something brings it back to mind.  But oh, what a treat it is!

Last Summer I went to New York to see my youngest cousin graduate from college, and while we were there she took us to one of the many cupcake shops that are popping up.  This one served bananna cream pudding, and it was near perfection.  Just like mom used to make (and I can say that – my mom was there and said it too!)  It is complete with the soft, cakey chunks of cookie inside that remind you of pie crust, only better.

This is a cheater version for those that don’t want to make the pudding from scratch, and it has a little something extra in it… Chocolate!

And no, there isn’t anything about this dessert that is low-fat or healthy (well, except the bananas).  It is a treat, a delicious, cool Summer treat.

Ingredients

• 1-4.6 oz pkg vanilla cook & serve pudding
• 1-3.4 oz pkg chocolate fudge cook & serve pudding
• 5 cups of milk (per box directions)
• 3-5 bananas (depends on how many bananas you like in it)
• Nilla Wafers – just get a box
• 12 oz. heavy whipping cream or whipped cream

Make the pudding according to package directions, combining them while cooking.  While you have someone stirring that prepare your large bowl by dumping in some nilla wafers.  Some people will get fance here – layering the nilla wafers and the pudding so it’s pretty, but since you have to stir it all up later, I don’t bother.  I just dump in a generous mound of cookies about 2 inches tall in the bowl.

When the pudding has reached it’s full boil, pour it over the cookies and stir to make sure there aren’t any air pockets around the cookies – you just want pudding surrounding them!  Chill until set, about 3 hours or so.

When the pudding is set, slice the bananas into it and stir it all together.  Whip the cream until it’s stiff and fold it into the pudding gently.

If desired, garnish with sliced bananas, Nilla wafers and whipped cream.

Enjoy!

This is a quick, easy recipe that will have you staying away from those little boxes at the store in favor of homemade! Really, it only takes 5 minutes. I will warn you, this is a darker chocolate pudding when made with coconut cream, but even my “I hate dark chocolate” daughter loved it. Secretly I think she says she doesn’t like it dark because I do, and Grandma doesn’t… but that is another story!

Ingredients:

1 can coconut cream*
1/2 cup milk

1/2 cup sugar
1/2 cup cocoa powder (unsweetened)
1/4 tsp salt
3 Tbsp corn starch

1 tsp vanilla extract

Heat the coconut cream and milk on the stove. In a separate bowl combine the dry ingredients. When the milk begins to bubble, remove from the heat and pour some of it into the dry ingredients and mix. Pour everything back into the pan and return to the heat. Stir until everything is dissolved and add the vanilla.

Serve immediately over pound cake, angel food cake, brownies or ice cream, or pour into snack cups or bowls and chill until set.

In my experience, these don’t get the traditional “pudding film” but if you want to make sure they don’t, put plastic wrap right on the surface of the pudding.

This pudding will do a soft set, but stay very creamy. Make it the day before for the hardest set. It will not get as thick as the snack cups you can buy at the store.

This is a great snack for kids – after school, mid-morning, or to take in their lunch boxes! And yes, it’s a great snack for us bigger kids too…

*Coconut cream can be found at Asian markets, and occasionally at good grocery stores. Coconut milk could also work, it just won’t be as thick.