In a medium saucepan combine:
small box of vanilla cook & serve pudding
1 & 3/4 cup milk (stir until powder is dissolved)
1/4 cup sour cream
1/2 tsp pure vanilla (I use vanilla bean paste)
Side note: I added the sour cream to kill a bit of the sweet,
since there will be the addition of ripe bananas and whipped cream.
Transfer to a dish and cover with plastic wrap (work
to get the plastic wrap touching the pudding and secure it tightly,
pop in the refrigerator to cool completely (I made the night before, and
let it chill overnight) before continuing on. The tight plastic wrap will help
you avoid the 'cafeteria pudding skin' we all remember from childhood
(and the reason, I assume, that I am not a fan of pudding!).
Next gather up:
1 & 1/2 cups Heavy Whipping Cream (very cold)
3 T. Confectioner's Sugar
1 tsp. Pure Vanilla Extract (again, I use paste...obsessed!)
Place in a stainless or glass bowl and whip with an electric hand
mixer, or in a stand mixer, until medium-stiff peaks form.
Chilled pudding, whipped cream, ripe bananas and
vanilla wafer cookies, all ready to do their thing.
Chop up 2-3 medium size, ripe bananas and fold into
the chilled pudding.
pudding/banana mixture. Reserve the remaining
whipped cream for topping.
After all the cups are built, dollop each one with a
spoonful of whipped cream.
Use a food processor or a rolling pin (make sure to
leave a small air hole in the plastic bag you are rolling over,
to prevent a cookie crumb explostion) to make the 'sand'
All ready to gobble up...just need some umbrellas to
fancy pants (or tacky them up...if you will) them up a bit.
The perfect addition to a backyard seafood boil party!
Like I said, I pulled a few aside for a luncheon that
same day...just served them up old school with
the wafer on top.
I doubled this recipe, which yielded 35 desserts, served in 5 oz plastic
cups that I purchased that the party supply store.