At Mama Cole's Anacostia Restaurant and Catering, this is billed as "the world's best banana pudding." Mama Cole says she cannot make enough of it to keep on hand. It's extremely dense and sweet, and uses ingredients that come from the shelf.
- 2 (5.1-ounce) boxes instant vanilla pudding mix, preferably Jell-O brand
- 1 (3.4-ounce) box instant banana cream pudding mix, preferably Jell-O brand
- 8 cups whole milk
- 4 ounces Cool Whip (not light or sugar-free)
- 2 (12-ounce) boxes vanilla wafers, preferably Nabisco brand
- 3 firm bananas, cut into 1/4-inch slices
Have ready a large, rectangular casserole dish with deep sides.
Combine the vanilla pudding mix, banana cream pudding mix and milk in a large bowl. Mix well, then cover and refrigerate for at least 30 minutes or until firm and thick. When the pudding has set, gently fold in the Cool Whip until just combined.
Spread a thin layer (skim coat) of pudding on the bottom of the casserole dish. Place rows of vanilla wafers on top, making sure to cover the pudding completely. Cover the sides of the dish with the cookies as well, lining them (standing up) in rows. Next, layer the banana slices on top of the cookies and along the sides, covering the cookies as much as possible. Repeat with pudding, then more cookies, then banana slices.
Next, create a layer of cookies and cover it with a layer of pudding; repeat. Cover and refrigerate for at least 2 1/2 hours before serving.
From Evangeline "Mama" Cole of Anacostia Restaurant and Catering.
Tested by Lucky Shackelford.
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