Better and easier way to prepare Banana Pudding

I think Banana Pudding (Nanner Puddin’ as we call it) is just one of those things that has to be homemade. And by homemade, I mean, not store-bought, already put together. My experience with purchased nanner puddin’ is pretty dismal. I mean it’s a fairly simple dessert to make but somehow it’s one that restaurants can easily mess up.

We went for a quick trip across the border last weekend to North Carolina. We stopped at a place that had delicious BBQ. I love me some North Carolina BBQ, but man, we were bummed about the “homemade” Banana Pudding. Nothing goes better together, for me, than BBQ and some Nanner Pudding. Now, everyone seems to have their own way of making Banana Pudding (kinda like sweet tea) and are pretty devoted to that style of pudding.
I have a cooked banana pudding recipe that I’ve shared already. The only problem with cooked banana pudding is the bananas tend to brown pretty quickly. And if you are taking this to a potluck or a picnic, you kinda want to show up with pretty, non-brown bananas. Also, I’m not a huge fan of meringue on banana pudding, but if you are, you know that meringue doesn’t always hold up to traveling well. By the time you make it to the potluck, your meringue has started to come apart. So that is why this is called Picnic Banana Pudding. It’s great for picnics or potlucks or just to make to eat at home. Shoot, I don’t need a special occasion to make this bowl of goodness!

This stuff really is just so good. It’ll make your tongue wanna slap your brains out. This recipe reminds me of Paula Deen’s ‘Not Yo Mama’s Banana Pudding‘, except this uses Nilla Wafers versus the Chessman Cookies and this has a bit more milk in it for a creamier texture. I prefer the traditional Nilla Wafer (plus they are less expensive than the Pepperidge Farm Chessman Cookies). This particular version comes from Christy Jordan’s latest cookbook, ‘Come Home to Supper‘. I know you will love it and folks will be begging for the recipe!

Ingredients:

1 (8 oz.) block cream cheese, softened to room temp.
1 (14 oz.) can sweetened condensed milk
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