During Spring Break 2002, six students from IU, including myself, went for an Alternative Spring Break week where we volunteered at a small community of Ivanhoe, Virginia. I will tell you more about it sometimes, but there is this recipe that we copied from Phyllis – one of the coordinators at Ivanhoe – which I’d like to share with you.
The Nanner Puddin’ is hands-down the volunteers’ favorite during day one. Unfortunately, none of us were aware that nobody put the puddin’ back to the fridge, so it rotted on day two *_*
We never replicate the recipe again afterward (at least not that I know of), so maybe an experiment is in the house (warning: possible high fat content if ingredients are not carefully substituted). Enjoy!
Banana Pudding Deluxe (aka Nanner Puddin’)
- 3 boxes instant vanilla pudding
- 5 cups milk
- 8 oz sour cream
- large bowl cool whip
- large box vanilla wafers
- approx. 5-6 bananas
Mix pudding with milk until thick. Mix sour cream and cool whip and add the pudding to the sour cream and cool whip mixture, stirring well. Layer wafers, bananas, and cool whip mixture. Repeat layering, ending with the cool whip mixture as your last layer. Sprinkle top with wafer crumbs and refrigerate.