Banana Pudding


Banana pud­ding holds a spe­cial place in my heart. It was one of the first things I made with my hus­band when we were dat­ing. It’s incred­i­bly easy to make and there is almost no way to make it not taste delicious.

That’s why when I was assigned Wendy from “A Day in the Life on the Farm” for this month’s Secret Recipe Club, my deci­sion was easy. Wendy and her hus­band Frank are retired police offi­cers that escaped the city and live on a 12-acre farm. She made this pud­ding for brunch after Christ­mas which reminded me that it’s a great crowd pleaser. It fit the bill per­fectly for my brother-in-law’s girl­friend that was vis­it­ing from out of town for a din­ner party at our place.

It’s impos­si­ble not to like banana pud­ding! It’s absolutely deli­cious. To ele­vate it a lit­tle bit more I driz­zled some salted caramel sauce on top. I served these in high­ball glasses as dessert. I can also attest to the fact that they are good in the morn­ing because I ate all the left­overs for break­fast the next day — Wendy was smart serv­ing this at brunch!

Banana Pud­ding Recipe


By nicole Pub­lished: July 27, 2015

  • Yield: 14 Serv­ings
  • Prep: 5 mins

From A Day in the Life, Kraft



  1. Place vanilla wafers in bot­tom of serv­ing dish mak­ing a sin­gle layer. Cut bananas into slices. Layer half the sliced bananas over the cookies.
  2. Whisk together pud­ding mix and milk for 2 min­utes. Pour half of the unset pud­ding over the wafers and bananas.
  3. Repeat the layers.
  4. If mak­ing whipped cream: Using a stand mixer with whisk attach­ment, beat the cream to semi stiff peaks. Top pud­ding with cream.
  5. Refrig­er­ate for at least one hour. Gar­nish with addi­tional cook­ies right before serving.

Cardamom Pear Muffins


After I moved into my new home last year, my friend gifted me with a box of last Harry & David Royal Riveria Pears. I used the very last one to make these muffins and took them with me on a bus trip up to New York City, where I attended the Coffee &

Quinoa Sorrento Salad


It's been sticky and humid this summer so it's refreshing to bite into something that doesn't require heating up the whole house. I don't typically like salads because I start feeling like a rabbit chomping on grass. The addition of protein-rich (and

Slow Cooker BBQ Ribs


For this month's Secret Recipe Club I had the honor of being paired up with the owner, Sarah of Fantastical Sharing of Recipes.  Sadly, it won't be a surprise that I had her blog since she sends out the assignments, but hopefully I can surprise her

Tipsy Honu:


Inspired by the recent publication of a homemade green tea vodka in Bon Appétit magazine, we decided to put some of my tea to work. One of the great things about my husband working from home is that when I plop down on the couch after a muggy,

Pan-Seared Cod with Curried Basmati Rice, Snow Peas & Mint


Thanks to my lovely friend Laetitia at French Twist D.C., I recently got a free Blue Apron meal box delivered. It was a welcome treat after returning from a week long family vacation that left me exhausted and not wanting to go anywhere near a

Cherry Sakura Scones


For this month's scheduled Secret Recipe Club reveal, I will be on vacation with my family in Las Vegas so I started planning my Fried Ice and Donut Holes pick super early. Melissa, a teacher like my sister, has an extensive list of recipes going

Delicious sip: organic monks blend 


Description Laced with enticing caramel and vanilla flavors, this black tea is sure to please the senses. Although flavorful and exotic, it still maintains a smooth and mellow finish, making for an incredible experience that is sure to

Tipsy Honu:



This drink was first featured in An Edible Flower Picnic, with other dishes using edible flowers provided by Marx Foods. Flow­ers go extremely well with this crisp, flo­ral, and refreshing cock­tail. This drink is easy to make with only a few