For the first time in a very long time, we didn’t have to cook Easter dinner. What a nice change of pace~ The highlight of dinner was of course the Banana Pudding, because, well Shan had a twist in her recipe.
Instead of cooking, even though it was a dreary day, we got to be outside with the kids doing all sorts of fun things. In case anyone is interested, the eldest Grand is the bubble blowing champ. That kid seems to have a real talent here. 🙂
Here’s the Banana Pudding recipe Shan used. She had it somewhere and tweaked it. I think I like it this way. I do love my Lorna Doone’s……….
4 cups of milk
1 cup of sugar
6 TBS cornstarch
1/2 tsp salt
2 tsp vanilla extract
1 TBS of butter
Box of Lorna Doone cookies
Cool Whip or Ready Whip
Glass Casserole dish ( I was taught never to put banana pudding in a metal pan. Not sure why)
Combine sugar, cornstarch ad salt in a mixing bowl. Make sure it’s blended well.
In a medium saucepan, using medium heat, heat the milk till bubbles form at the edges.
A little at a time, add the dry mixture to the milk stirring constantly.
Continue to stir until mixture thickens ( a good way to tell if it’s thick enough~ it coats the spoon)
DO NOT LET IT COME TO A BOIL……………
Remove from heat and stir in vanilla and butter.
Sit it in the fridge and let it cool a bit.
Line the bottom and sides of the glass pan with Lorna Doone Cookies. Add a layer of bananas, pour some of the pudding on the top and continue to layer Lorna Doones, Bananas and pudding until the pan is full. Let chill a couple of hours.
Most of us don’t like meringue, so we use Redi-Whip. Before serving, just cover the top with the Redi-Whip.
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