I didn’t know anything about ‘nanner pudding until I came down South. It’s like the mascot of Southern desserts down here, and any Southerner will agree that it is a staple at potlucks and family gatherings. I haven’t made one in quite some time so when Hubby said he’d been craving banana pudding it was nothing to whip something up. Now, there are lots of recipes out there, and even some die-hard ones that go a little above and beyond (I’m talking toasted meringue and everything). I like to keep it simple.
A traditional banana pudding has just a few main ingredients: banana flavored pudding mix, bananas, and vanilla wafer cookies. In fact I posted a recipe well over a year ago here. But this time I decided to get a little fancy, and it’s easy to see how simple it is to change up a simple recipe and make it something more.
Chocolate Banana Pudding Pie
1 chocolate crust
1 pkg instant banana pudding
2 cups milk
1/2 cup Nilla wafer cookies
1/2 tub cool whip, thawed
1. Make pudding according to package directions and set in fridge for about 5 minutes.
2. Slice a banana and place all over the bottom of the chocolate crust. *Sorry, I just bought a premade crust. No recipe for that here just yet.
3. Take about 3/4 of the banana pudding and pour into the crust, over the bananas. Spread out evenly.
4. Place the cookies on top of this pudding layer, about 9 cookies, and then slice the second banana and layer them here, too.
5. Combine the remaining pudding with the cool whip and top the pie.
6. Refrigerate until ready to serve. Must keep cool. (I recommend some time in the freezer, if necessary)
7. Drizzle some chocolate syrup over the top, if desired, and enjoy!
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