Tuesday, June 15, 2010


Some things are best left unchanged, and banana pudding is one of them. This the kinds of banana pudding is fast, easy and will remind you of the good old days. Fresh bananas are layered with vanilla wafer cookies and a rich vanilla pudding for a no-bake dessert that will please all.



4 bananas
3 tsp. clarified butter (ghee)
tbsp. semolina flour
11/4 tsp. cardamom seeds
Dried fruit (raisins, dates)
Dessert dishes


1.Heat a skillet and add the clarified butter. Allow it to melt and cover the entire bottom of the skillet.
2.Stir in the flour and sugar when the clarified butter begins to sizzle. Turn the heat on low as you continue to constantly stir the mixture.
3.Stir in the cardamom seed, cashews and dried fruit, stirring constantly. The mixture should roast on the stovetop for about 10 minutes. Watch that it doesn't turn too brown.
4.Slice a banana thinly and stir the slices into the pudding mixture. Cook until the banana slices are thoroughly coated with the pudding ingredients.
5.Fill a dessert dish with the flour banana pudding. Place several more banana slices on top of the pudding and insert a spoon. Serve hot.

Banana Pudding Trifle
Banana & Graham Cracker Pudding With Caramel

1 cup crushed cinnamon graham crackers (about 6 sheets)
2 – 3 tablespoons granulated sugar (as desired sweetness)
1/4 butter, melted
2 boxes Instant Vanilla Pudding (4 serving size)
4 cups cold milk, (2 cups per box)
2 – 3 large bananas, sliced
1/2 cup caramel ice cream topping, divided (warmed & pourable)

Directions: (you need the oven for the first part only)
Preheat oven to 350 degrees. Spray an 8″ square pan with cooking spray. Combine graham crackers and sugar, then add butter, mix until the crumbs are moist and press into the bottom only of the pan. It will be about a 1/4 inch thick. Bake in the oven for 8 – 10 minutes, or until the crust is set and hard. Remove and allow to cool.
Meanwhile, prepare one box of pudding as directed on package. Pour into bottom of a medium sized bowl and top with a layer of banana’s. Using the back of a butter knife, break the graham crust into chunks. Layer 2/3′ s of the chunks over the bananas and drizzle half of the caramel the layer. Now, prepare the other box of pudding and pour on top. Garnish with remaining banana’s. Cover and refrigerate at least one hour. When ready to serve, sprinkle remaining graham crumbs over the dish, and drizzle the caramel on top. If desired, warm extra for topping individual servings.
Banana Pudding is an old Southern treat. The basic recipe involves pudding, sliced bananas, vanilla wafers, and whipped cream stacked in layers. My mom’s version is a quick and easy recipe using instant pudding and whipped topping, although you can certainly use cooked pudding and make your own whipped cream. My mother often gets requests to bring this to dinner parties. It’s a light and fun treat that I really enjoy in the summertime.


12 ounces vanilla wafers
4-6 bananas, peeled and sliced into rounds
2 (3.4 ounce) boxes french vanilla instant pudding
3 cups skim milk
1 (14 ounce) can fat-free sweetened condensed milk
12 ounces light or fat-free whipped topping


1. Mix skim milk and pudding. Stir in sweetened condensed milk. Put in the frig to set at least 5 minutes.
2. Line the bottom and sides of a trifle bowl or 9 x 13 pan with vanilla wafers.
3. Add a layer of bananas on the bottom.
4. Fold whipped topping into pudding. Add a layer of pudding mixture on top of bananas.
5. Continue layering vanilla wafers, bananas, and pudding. Garnish the top with vanilla wafer crumbs. Serve chilled.

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