One of the Best Things to Come Out of the South

My boyfriend, Dave, is from the South. This means two things: he loves college football and fried food. Besides Tim Tebow and Chik-fil-A, one of the best things to come out of the South is banana pudding. When Dave and I first started dating, he raved about the banana pudding his mom used to serve at family gatherings. I was afraid to make the famed pudding of Dave's youth, until I discovered his hometown church cookbook crammed between takeout menus in the pantry. Thanks to the Gracious Goodness cookbook of the St. George United Methodist Church in South Carolina, Dave often returns from business trips to a bowl of banana pudding. In my mind, there's no better way to welcome someone home than with the food they ate as a kid. While I don't know the woman who wrote the banana pudding recipe we both so enjoy, I feel like she's contributed to Dave's happiness in New York. For that, I am grateful. So thanks, Gladys Sweatman. This post is for you.

Banana Pudding with Vanilla Wafers
Adapted from the St. George United Methodist Gracious Goodness Cookbook

Admittedly, this recipe is a matter of putting things together as opposed to actually cooking. Yet this small labor of love yields delicious results. It tastes just like banana cream pie but it's much easier to make. After a couple hours in the refrigerator, the vanilla wafers blend with the pudding to create a soft crust around the bananas. It's seriously, dangerously good.

I've cut the original recipe in half and added Greek yogurt (2% or full fat), which cuts the sweetness:

1 1/2 packages instant vanilla pudding
2 1/2 cups milk (I use skim, but whole or 2% is fine)
4 oz 2% or full fat Greek yogurt
Whipped Cream
4 bananas
1/2 a box of Vanilla Wafers. I love Trader Joe's Ultimate Vanilla Wafers.



In a large bowl, combine pudding mix and milk and beat with a whisk for about two minutes. Fold in Greek yogurt and a few tablespoons of the whipped cream.



Layer vanilla wafers on the bottom of a smaller bowl. This will create a nice foundation - and ultimate "crust" - for the pudding. Add a layer of bananas and pudding, and continue to layer wafers, banana and pudding alternately. Top with remaining whipped cream and sprinkle with vanilla wafer crumbs. Cover and refrigerate for at least two hours.



Made the morning before a dinner party, this dish makes an excellent dessert. It will be absolutely perfect by nightfall.

Refrigerated, will keep for three to five days.