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Did Someone Mention Banana Pudding?

blog post by Evelyn

We are trying our best to influence and navigate customers to our website through blog posts. One thing that I have learned through years at Jellybeans and through my food blog is that people love recipes. Especially recipes of dishes and desserts that they have eaten and loved. Every time that we take our sour cream banana pudding anywhere, we are bombarded with compliments. Oh, if only we received an order for every recipe request. I have always enjoyed sharing recipes, and have never once thought of keeping a family treasure a secret. So on Manic Monday, and it is crazy around here today, we are posting our most requested recipe. 

I grew up eating banana pudding from the recipe on the Nilla wafer box. The custard was cooked from scratch and there was always a meringue on top.

Nowadays, everyone turns up their noses at meringue and I try not to live in the past and therefore, bring my recipes into the 2000's. It's just like no one around here will eat chicken on the bone. They would rather have an old, dried up, overcooked breast than a delicious and juicy thigh or drumstick. That's how the  younger generation rolls. 

Anyway, back to the banana pudding. Sometime, around the mid 1980's, we took a family vacation to the North Georgia mountains followed by a road trip to Williamsburg and Washington DC. While in Clayton, Ga, I purchased a cookbook, Cooking in the Mountains. It has turned out to be my favorite and the source of many of our family's favorite recipes. Sour Cream Banana Pudding was one of those delights. We have tweaked the ingredients over the years and developed a delight - not too sweet with just a touch of sour cream flavor. Here it is for your enjoyment.

Sour Cream Banana Pudding

2 large boxes instant banana pudding 

4 cups whole milk

1 12 ounce cool whip

1 large box Vanilla Wafers

2 to 3 ripe, but firm bananas

1/3 to 1/2 cup sour cream

Mix the pudding mix with milk and whisk for several minutes or use hand mixer. Fold in 8 ounces of the Cool Whip and about 1/3 to 1/2 cup sour cream. Taste  it as you add the sour cream. You may like a little more or little less.

Line a trifle bowl with vanilla wafers on the bottom and up the sides. Place a layer of sliced bananas on the vanilla wafers. Add half of the pudding mixture over the bananas and repeat with a second layer of all. Top with remaining Cool Whip and crumble Nilla Wafers on the top. Tightly seal Saran Wrap over the bowl and refrigerate for several hours or overnight.

While you are waiting for the pudding to chill, shop on our website and find the cutest applique and embroidered shirts for your little pudding lovin' sweeties. Check out this new release.







1 comment

  • Evelyn makes the best Banana Pudding in the south!!

    valerie Lynn LICAUSI

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