Yankee
|
|
* The key to a delicious banana pudding flavor is to use bananas that are past their prime. In a pinch, place unpeeled, almost ripe bananas in a 170 degree F oven on a cookie sheet for about an hour or until the bananas turn a darker shade of yellow, but not black.
DIRECTIONS: Whisk together pudding and milk in a large bowl and allow to “set” in refrigerator for at least 5 minutes. Meanwhile, in another bowl, beat the whipped topping with a hand mixer until soft peaks form. Add vanilla and marshmallow fluff and beat until creamy. Fold fluff mix into the pudding.
Crush graham crackers into small pieces, saving a handful to the side to place on top of the dessert. Sprinkle time of the grahams into the bottom of a square or rectangle container. Place bananas over the grahams in a single layer and spoon in some of the fluff mixture. Repeat until all the ingredients have been used. Top with saved grahams. Can serve right away but is best if refrigerated for at least a few hours.
DIRECTIONS: Whisk together pudding and milk in a large bowl and allow to “set” in refrigerator for at least 5 minutes. Meanwhile, in another bowl, beat the whipped topping with a hand mixer until soft peaks form. Add vanilla and marshmallow fluff and beat until creamy. Fold fluff mix into the pudding.
Crush graham crackers into small pieces, saving a handful to the side to place on top of the dessert. Sprinkle time of the grahams into the bottom of a square or rectangle container. Place bananas over the grahams in a single layer and spoon in some of the fluff mixture. Repeat until all the ingredients have been used. Top with saved grahams. Can serve right away but is best if refrigerated for at least a few hours.
