"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Banana Pudding, by Doris Matranga, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 boxes vanilla wafers 8 to 9 large ripe bananas 2 boxes (small size) instant French vanilla pudding mix 1 1/4 pkg. cream cheese juice of 1/2 lemon 14 to 16 oz. Cool Whip 3 cups 2% milk 1 (14 oz.) can sweetened condensed milk
Line the bottom of a large baking pan with vanilla wafers. In one bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk and mix until smooth. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and fold until well blended. Slice bananas into a bowl. Sprinkle the juice of the half lemon over the bananas and stir gently. Put a layer of the bananas over the top of the vanilla wafers. Top with pudding mixture. Make another layer of the cookies and repeat layers, ending with pudding and last layer of cookies on top. Refrigerate and then serve.
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