So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!
And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.
I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!
I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!
And I think we all need more pudding in our lives. Just because.
And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!
Makes 12-16 servings
- 1/3 cup all-purpose flour
- Dash of salt
- 2 1/2 cups milk
- 1 (14-oz) can of sweetened condensed milk
- 2 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas, about 5-6 bananas
- 1 box of reduced-fat vanilla wafers
- 2 cups of whipping cream
- In a medium saucepan, combine the flour and salt. Place on your stove-top over medium heat.
- Gradually stir in the milk, sweetened condensed milk, and egg yolks, and cook, stirring constantly, for 8 to 10 minutes or until thickened.
- Remove the custard mixture from the heat and then add in the vanilla extract.
- In a 5 quart trifle dish, out 1/3 of the pudding on the bottom of the trifle dish, then 1/3 of the vanilla wafers, then 1/3 of the banana slices, and lastly 1/3 of the whipped cream. Be sure to place some of the pudding, banana slices, vanilla wafers, and whipped cream along the side so everyone sees the yummy layers. Repeat the process 2 more times topping off with whipped cream.
If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.
Adapted From: My Recipes