It dawned on me the other day that throughout this entire summer, I’ve yet to have Banana Pudding. That realization hit me like not having a hot dog would hit me. How is this possible? Did I not serve it for the 4th of July? The last time we barbecued?
Am I American?!?!!?
Here’s how the conversation went down in my house.
Me: When was the last time we had banana pudding?
Husband: I don’t know. It’s been a while. Last summer, maybe?
Me: WHAT?!!?!?!? Why haven’t you said something!?!?!? (stomps off in search of bananas)
Stella & Milo: (heads tilted to the side) Bananas? Did someone say bananas???
I mean, that’s what they were saying if they could actually talk. They looooooove bananas as treats.
To alleviate this problem, I whipped up some single serve Southern Style Banana Pudding cups.
I’m not sure if calling them “Southern” is technically correct, but in my book if you add condensed milk to a recipe….
All day long, Southern.
Do you add condensed milk on your Sno-Ball?
In the South you most definitely do!
This recipe is ridiculously easy and serving it in my ever so favorite mason jars makes portion control a no-brainer.
Eat it for dessert. Eat it for a snack. Eat it for breakfast.
I mean, hey, it’s sorta like a parfait.
Southern Style Banana Pudding
- 1 box (5 ounce instant vanilla pudding mix)
- 1/2 cup milk (whole or low fat)
- 1 14 oz can condensed milk
- 2 12 oz container frozen whipped topping
- 1 box vanilla wafer cookies
- 4 bananas (sliced)
- In a large mixing bowl, whisk together the pudding mix and milk. Add the condensed milk, followed by 1 container of the whipped topping. Combine well, mixture should be creamy and not runny.
- Place a layer of cookies in the bottoms of the mason jars. Alternate layers of pudding mixture, then bananas. Repeat. Chill for at least 3 hours.
- Prior to serving, place your remaining container of whipped topping into a large piping bag with a decorator tip and add to the top of each pudding jar. Top with vanilla wafer crumbles.
I have another confession to make along with my public acknowledgment that I’ve not had Banana Pudding this summer.
I’ve become obsessed with hand-stamping wooden utensils.
You may have seen on Instagram the other day when I was practicing my “eat more cake” skills for an upcoming Baking Party.
It’s so easy!
And so fun!
You just stamp, stamp, stamp.
Then use a fine point Sharpie to outline so that the words pop a bit more.
And you’re done.
I can’t stop stamping them!
In other news, I’m headed to the launch party for the brand spanking new West Elm opening in New Orleans.
I’m so stinkin excited. Do you have a West Elm? If you do then you’re probably rolling your eyes right now.
But if you don’t, I know you’re sharing in my excitement right about now.
I’ll share some peeks on Instagram, so make sure you’re following!