Southern Banana Pudding

It is summer in the Deep South. I know the calendar may not say that, but the thermometer does. That means that any chance we get to avoid standing over a hot stove is a good thing. Really good.

Recently our entire immediately family descended for Sunday lunch. We always enjoy that so much. And, yes, it does require the stove and oven. But at least dessert was cool and fresh.

This recipe originated on a box. Many truly good recipes do. But it came to my Mother via a good friend. The friend took it to an event at the senior center. Mother loved it -- she says it's not "too sweet" -- and called for the recipe. I, as always, love its simplicity.

Southern Banana Pudding

2 1/2 cups milk
1 package (5.1 oz) JELL-O Vanilla Flavor Instant Pudding Mix
Box of Nilla Wafers
3 bananas, sliced
1 tub (8 oz) Cool Whip topping, thawed (or 2/3 of large tub of Cool Whip)

Beat milk and pudding mix with whisk for 2 minutes. Let stand for 5 minutes. Cover bottom of 2-quart bowl with layer of Nilla Wafers; top with layers of 1/2 each bananas and pudding. Repeat all three layers. Cover with Cool Whip.

Refrigerate one hour.

Enjoy!

Original Nilla Banana Pudding

I don't ever remember not eating Banana Pudding. It was a staple at our house when I was growing up. And always made with Nilla Wafers. I'm not even sure there is another brand out there. Anyway, here's the recipe as printed on the side of the box.

The recipe calls for three layers with the pudding. I always did two layers. I know. It's because that's how my Mother does it. Either way works great!

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cup milk
1/2 teaspoon vanilla
45 Nilla Wafers, divided (think one box)
5 medium ripe bananas, sliced (about 3 1/2 cups)

Preheat oven to 350 degrees.

Mix 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.

Reserve 12 wafers for garnish. Spread small amount of custard on bottom of 1-1/2 quart baking dish; cover with lyers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with the custard.

Beat egg whites on HIGH with electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.

Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving. Store leftovers in the fridge.