I always like to start the new year with a clean and simplified home. While I may not get to “simplify” every aspect of our house, I do try to tackle projects that usually get neglected throughout the year. This time, our pantry was one of those targeted areas. In a frenzy, I organized and cleaned out all of the food that had been sitting in there. While most is still fine to use, a few items were coming up on their use by dates early in the new year. One of which being a box of instant vanilla pudding and some graham crackers.
A tried and true southern treat is banana pudding. While variations of this recipe have surfaced over the years, the original recipe dates back to the early 1900s. Originally, this sugary indulgence used a homemade custard base. Over time, people have used instant puddings and cut down on preparation time. If you are interested in trying to make the original yourself, The Kitchen Is My Playground has a very easy to follow recipe you can find here. If the more “modern” version is your thing, the Kraft website has a great recipe and video tutorial.
In an effort to use up the vanilla pudding and graham crackers, I decided to make a version of the classic banana pudding. While not exactly like the traditional recipe with Nilla Wafers, it came out pretty tasty and would make a great (light) addition to any table.
What you need:
-instant vanilla pudding (or banana)
-dried banana chips
- Whip together the instant pudding mix and 2 cups of cold milk. Refrigerate for at least 5 minutes so that the pudding sets.
- In a bowl, mash together banana chips and graham crackers until fine.
- Layer in a clear dish the dry mix with scoops of the pudding.
- Top with Cool Whip or whole banana chips.
- Serve and enjoy!