Angels. They come into our lives at critical times. Times when we may be feeling emotionally or physically overwhelmed and they remind us that we are not alone. That there are those in this world, and above this world, that available to support us, if we will only let them. Two such angels came to me after the birth of my second son.
My first son had arrived late and I had needed to be inducted to have him. I had been born 11 days late, (not that that means anything) but in my mind these two things meant that I would not be having babies early. Imagine my surprise when Baby #2 decided to demand his arrival 2 weeks early! I was not ready for this and neither was my husband. My mother was not in town (she quickly moved her flight to come in 4 days later). She was my planned babysitter for while I was in the hospital and she was to be my help when I arrived home. Oh, the best laid plans…
My husband took the next two days off from work, while I was in the hospital, but his schedule wouldn’t permit more than that. So, I awoke that first morning home in full dread of the day ahead. I had just given birth to a 10 lb 4 oz baby 3 days before and now I was on my own until 6:00 at night with said baby and a crazy active 23 month old. It was all I could do to survive the day. I’ll spare you my whining’s of the day’s happenings and just end with the wonderful angels that came to my house with a hot dinner for my family. What a blessing! It’s such a small thing, but it meant so much! I was loved and others knew and empathized with what I was going through. I was not alone!
The dessert that they brought was Southern Banana Pudding. It was so good! I savored every bite and managed to make it last for 3 days. I loved the soft cookies with the creamy pudding and the touch of sour that each of the lemon coated bananas had. As far as I was concerned, it was heaven in a bowl. I got the recipe and now every time I have Southern Banana Pudding I think of those angels and the light that they brought me.
I recently found this recipe on Chef Maria Kitchen and decided to try it because it was so similar to the one I already loved and I wanted to see if the differences improved it. I actually like it better and this is now my go to recipe for Southern Banana Pudding.
I like to run my banana slices through lemon juice immediately after I slice them. This makes sure that the slices don’t brown and I like the little bit of acidy that it adds to the dish. To do this just quickly dip the slices in a small bowl of lemon juice and then place them in another or bowl to store until you need them.
This recipe is just like the one that I got from those angels 13 years ago, expect for one ingredient. The cream cheese was a new addition for me to this recipe. I liked how it help tone down the taste of the sweetened condensed milk and brought a real balance to the flavors.
When you make this pudding make sure and give it a least four hours to sit in the refrigerator before serving it. This will give the cookies time to soften.
This is a perfect dessert for a summer BBQ or a potluck dinner. It’s light and refreshing and friends, big and small, love bananas and vanilla wafers!
Place lemon juice in a small bowl. Slice bananas and quickly run them through the lemon juice. Set aside. Line the bottom of a large glass bowl or a 9x13 pan with 1 bag of cookies and half of the bananas on top. In a medium mixing bowl combine the milk and pudding and mix according to the directions on the box. In another bowl combine the cream cheese and condensed milk with an electric mixer and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and fold with a spatula until thoroughly combined. Pour half of the mixture over the cookies and bananas and repeat each of the layers (reserving cookies for the top if you want to decorate the top of the pudding.) Cover and refrigerator for a minimum of 4 hours before serving.