Wednesday, June 24, 2009

Sarah, Sarah, Bo-Barah... -- posted by Sarah Grace

I have another great recipe that sneaks in yogurt: banana pudding. Banana pudding is a traditional southern dessert, and practically every buffet or cafeteria down here serves it. It's not banana-flavored pudding, but instead a layered dessert with actual slices of banana. It's like a southern version of tiramisu.

My recipe uses yogurt in place of milk to make the instant pudding, so use however much the pudding box calls for. Trust me, you can't taste the yogurt at all. This recipe is super simple and a favorite in our house.

Banana Pudding

Whole, plain yogurt
1 box instant vanilla pudding mix
1 1/2 c. heavy cream, whipped to stiff peaks
4-5 bananas, sliced
1 box vanilla wafers (I use about 3/4 a box)

Prepare the instant pudding according to the directions on the box, using yogurt in place of milk. Gently fold the pudding into the whipped cream. Spread 1/3 of the pudding mixture on the bottom of a dish or trifle. Next, layer the wafers and then 1/2 of the bananas. Repeat with pudding, wafers and bananas. Spread the last third of the pudding on top and add a last layer of wafers. Refrigerate several hours before serving.

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