There are times when a delicious food item comes to you out of an unexpected meal. Not long ago I was invited for supper by a friend of mine, Carey Schmitt. (I grew up with the noon meal being called lunch and the evening meal being called supper).
Her mother was visiting with her at that particular time and her mother, Susan Schmitt, made a homemade banana pudding for desert. It was not the typical recipe with vanilla wafers. So as you might know, I had to have the recipe. For those of you who know that I am on a diet, this was on a carb night, so it was OK for me to have the dessert.
- 1 cup regular flour.
- 2 tablespoons sugar.
- 1/2 cup margarine or butter.
- 1/2 cup pecans.
- 1 – 8 oz package of cream cheese.
- 1 cup powdered sugar.
- 12 ounces Cool Whip.
- 5 or 6 bananas.
- 1 large package instant vanilla pudding.
- 3 cups milk.
Step 1: Mix 1 cup flour, 2 tablespoons of sugar, 1/2 cup of softened margarine and 1/4 cup of coarsely ground pecans. Make into a bottom crust in a 13 X 9 inch pan. Bake at 350 degrees for 15 minutes. Let cool.
Step 2: Mix together 8 ozs. softened cream cheese, 1 cup of powdered sugar and 1/2 of the 12 oz Cool Whip. Spread on top of the baked crust.
Step 3: Slice the bananas and place on top of the cream cheese mixture.
Step 4: Mix large package of instant vanilla pudding with 3 cups of milk. Pour over the bananas and let set until ready to serve. Before serving, top with the remaining Cool Whip and 1/4 cup of coarsely ground pecans.