We will not rest until we have consumed every version of banana pudding the South has to offer. Mama’s recipe is our gold standard, but it takes more time than we like to spend, so we were determined to come up with a faster take. We are proud to say we’ve been very successful, even by Mama’s standards.
Recipe information
Yield
serves 6
Ingredients
One 3.4-ounce package instant vanilla or banana pudding mix
2 cups milk
1 teaspoon pure vanilla extract
3 bananas, sliced into 1/2-inch-thick rounds
1 cup crushed chocolate wafer cookies (about 24 cookies)
Fresh whipped cream or whipped topping
Preparation
Step 1
Prepare the pudding with the milk according to the package directions. Stir in the vanilla.
Step 2
Arrange the bananas in the bottom of an 8-inch baking dish. Layer 3/4 cup of the cookie crumbs over the bananas and spread the pudding over the cookies. Top with whipped cream and garnish with the remaining 1/4 cup cookie crumbs.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
