Banana Pudding

I found out last week that the summer graduation deadline is much sooner than I thought, so I’ve been working 14 hour days this week trying to finish my research for my dissertation. Sorry for the lack of posts! The craziness will be over one way or another July 17.

Today my lab had a BBQ. Our lab is very international. (I think I am the only American student doing research in structural engineering.) This means that there are many different religious eating restrictions to keep in mind. Also, people from different countries tend to not like a lot of our “American” desserts. (When I first started graduate school, many of my baked creations didn’t get eaten, much to my disappointment.) However, it seems that my mother’s banana pudding is a world-wide hit. It didn’t disappoint today. My fellow students ate a gigantic bowl (double batch) of the stuff.

Banana Pudding

Ingredients:

3 1/2 oz instant vanilla pudding

1 can Eagle Brand sweetened condensed milk

1 1/2 cups of water

8 oz Cool Whip

1 Banana

1 Box of Nilla Wafers

 

Directions:

  1. Mix the vanilla pudding, sweetened condensed milk, and water until smooth.
  2. Refrigerate for at least 5 minutes
  3. In another bowl, cover the bottom with 1 layer of Nilla Wafers. (I should have taken a picture. I’ll try to remember next time I make it.)
  4. Slice 1/2 of the banana on top of the wafers.
  5. Fold the Cool Whip into the pudding mixture.
  6. Spoon 1/2 of the pudding mixture on top of the bananas.
  7. Slice the rest of the banana on top of the pudding mixture.
  8. Spoon the remainder of the pudding mixture on top of the bananas.
  9. Place wafers around the edge of the bowl, as shown in the picture. Sprinkle broken wafers on top.
  10. Refrigerate until ready to serve.

Aunt Gracie’s Peaches and Cream Pie

I made my great-great-aunt’s peaches and cream pie to take in to work tomorrow.  I doubled the recipe and put it in to a 9 in. by 13 in. dish.  This is one of my favorite desserts.  The crust contains vanilla pudding making it moist and flavorful.  The filling consists of cream cheese and peaches, hence the name of the pie.

Peaches and Cream Pie

Ingredients:

3/4 cup flour

1/2 cup of sugar

1/2 teaspoons of salt

3 1/2 oz instant vanilla pudding

1 teaspoon baking powder

1 egg

1/2 cup of milk

15.4 oz can of sliced peaches

1 8 oz package of cream cheese

4 tablespoons of peach juice from can

sugar and cinnamon for topping

Directions:

  1. Preheat the oven at 350 degrees.
  2. Grease the bottom of a 9 inch pie pan.
  3. Beat the flour, salt, instant vanilla pudding, baking powder, egg, and milk in a large bowl for one minute or until well mixed.  The mixture should be a soft, sticky dough.  Spread the mixture into the bottom of the pie pan.
  4. Place the peaches evenly on top of the pudding mixture.
  5. Mix the cream cheese, peach juice, and sugar on medium speed for two minutes or until smooth.  Spread the mixture over the peaches but not all the way to the edge of the pan.
  6. Sprinkle cinnamon and sugar on top.
  7. Bake for 30-35 minutes.