Monday, September 13, 2010
End of Summer Dessert
Some friends invited my husband and me to a barbeque over the Labor Day weekend. One of the other guests made this wonderful banana pudding dessert. It was so good that there wasn't one lick of it left. Believe me when I tell you that after we finished our dinner we all started out saying, "just a small amount for me please." We were all very full from a wonderful dinner of pulled pork, grilled chicken, potato salad, cole slaw, guacamole, hummas, chips, margaritas, red wine and beer.
This dessert is light, fresh and very delicious. I just got my hands on the recipe and decided to share it. It is just too good to keep to myself. I have decided that I am going to make it for The 3rd Annual Ball at Willow Manner.
Here is a the recipe. I hope you enjoy it as much as we did.
Wonderful Banana Pudding Dessert
• 2-3 Bananas
• 1 carton whipped topping
• 1 package instant French vanilla pudding
• 1/2 cup milk
• 1 8 oz. carton sour cream
• Top with chopped pecans
1. In a 9 x 13 inch glass baking dish make a graham cracker crust. Recipe below.
2. Slice the bananas and place them on the cooled crust.
3. Mix the milk and pudding together, and whip it really well. Add the sour cream and whipped topping to the pudding mixture. Pour the pudding mixture over the bananas and top it with chopped pecans.
4. Refrigerate for a couple of hours before serving. Yum
Perfect Graham Cracker Crust
• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted
1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and a little up the sides of an ungreased 9 x 13 glass baking dish.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.