"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banan Puddin' (N. Carolina) Recipe

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This recipe for Banan Puddin' (N. Carolina), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Bradshaw (via Edith)
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small packages of instant pudding (banana cream)
1 small package of instant pudding (vanilla)
(alternately, 1 3.9 oz. package of each)
5 c. milk (or 4, if using 2 larger packages)
1 (16 oz.) carton Cool Whip
1 (8 oz.) carton sour cream (or 1 c.)
8-12 Bananas
1 box vanilla wafers

Directions:
Directions:
Mix puddings and milk/fold in sour cream and 2/4 (2 oz) of the Cool Whip (reserve the remainder for the top). In a 8x12 (or larger) glass dish layer wafers (swirl into top of pudding, blending together), bananas and pudding mixture are all used. Top with remaining Cool Whip. Cover with plastic wrap and save in refrigerator. "This makes a large mount and will keep quite a while if you're lucky."

 

 

 

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