Makes one 9-inch-by-13-inch pan of pudding. Recipe is by Beth Colvin, who leaves the barbecuing to her husband, John, but does prepare the sides and desserts. Banana pudding is a north Louisiana favorite and a cool, creamy counterpoint to a spicy barbecue supper.
8 ozs. heavy whipping cream
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tbl. confectioners’ sugar
2 overripe bananas
2 (3.4-oz.) pkgs. vanilla instant pudding
2 cups 2 percent milk
3 bananas, sliced
1. Pour the cream into the bowl of a stand mixer. Whip until frothy, then add the extracts and confectioners’ sugar. Whip until stiff peaks are formed. Scoop out the whipped cream and set aside.
2. Return the bowl to the mixer and add the overripe bananas. Whip until completely mashed, then add the pudding and slowly add the milk. Whip until fully incorporated. Set aside.
3. Line the bottom and sides of the pan with vanilla wafers.
4. Fold about half the whipped cream into the pudding mixture, working carefully so as not to over mix the cream. Spoon the pudding over the vanilla wafers to form a smooth layer, then top with more vanilla wafers and sliced banana. Repeat until the pan is full, then top with the remaining whipped cream. Garnish with crushed vanilla wafers, if desired. Refrigerate overnight or until you can’t stand it anymore.
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