Easy Banana Pudding
My banana pudding is always, always a hit (and I say this as humbly as possible). Whether it’s made for a church potluck, a wedding reception, or just for me to drown my sorrows in enjoy at home, it disappears ridiculously fast. Why does this happen? What makes it so daggone good? I mean, it’s thrown together with very little effort. There are only seven ingredients, none of which are particularly spectacular by themselves, yet they combine to form something irresistibly delicious and OH-so-comforting. It’s an enigma.
This recipe is extremely flexible. For one thing, you can easily lighten it up by using skim milk, light sour cream, and light Cool Whip. You can also make it diabetic-friendly by using sugar-free pudding and wafers. If you really love bananas, you can use banana-flavored pudding instead of vanilla. You’re welcome to add more layers of bananas and/or wafers. And hey–feel free to spice it up with anything you want, whether it be cinnamon (always my choice), nutmeg, or cloves. The possibilities are endless.
A word of advice: This does require a little bit of planning ahead because it’s essential that you let it sit in the refrigerator for at least 8 hours. I recommend a whole day, if you can find some way to resist its beckoning call for that long. That gives the cookies a chance to soften and the flavors an opportunity to properly meld so that the very first bite you take creates absolute merriment in your mouth. Yes, merriment. Mirth. Glee. Bliss.
