Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.
It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.
Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard.
Other recipes omit the wafers. An early Banana pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.
1 (8 ounce) package cream cheese, softened at room temperature
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
2 cups milk (I used 2%, but I am sure it calls for WHOLE)…
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