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Creamy Banana Pudding
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IN THE KITCHEN WITH . . . EMMA ATTERBERRY, Hampton
From a special AJC feature in which readers nominate their favorie home cooks.
Nominated by friend Mone Sharpe:
"Creative, elegant Southern would be the term I would use to describe Emma Atterberry's style of cooking, even though her repertoire is not limited to Southern cooking. What makes her dishes so special is her use of the freshest ingredients, vegetables and herbs, and her ability to season everything to a T."
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 8
Ingredients:
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1 (14-ounce) can sweetened condensed milk
1 cup cold water
1 (3.4-ounce) package vanilla instant pudding mix
1 pint heavy whipping cream
60 vanilla wafers
2 bananas, thinly sliced into rounds
3 maraschino cherries, for garnish
Instructions:
In a mixing bowl, stir together the condensed milk and water until well-combined. Add the pudding mix and whisk until smooth. Place in the freezer for about 10 minutes. In the meantime, using an electric beater, whip the whipping cream until stiff. Fold in the pudding mixture.
In a 2-quart serving bowl, spoon in enough of the pudding mixture to cover the bottom. Top with a layer of vanilla wafers and a layer of banana and then cover with a layer of pudding. Repeat layers, ending with the pudding. Garnish with cherries. Chill at least 1 hour before serving.
In a 2-quart serving bowl, spoon in enough of the pudding mixture to cover the bottom. Top with a layer of vanilla wafers and a layer of banana and then cover with a layer of pudding. Repeat layers, ending with the pudding. Garnish with cherries. Chill at least 1 hour before serving.
Nutrition:
Per serving: 653 calories (percent of calories from fat, 48), 7 grams protein, 80 grams carbohydrates, 2 grams fiber, 35 grams fat (19 grams saturated), 98 milligrams cholesterol, 399 milligrams sodium.
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