Thought I would ask New Orleanians about a staple southern dessert:
I am making a modified version of Paula Deen's "Not Your Mama's Banana Pudding," using the cream cheese and sweetened condensed milk, using homemade whipped cream instead of that vile "whipped topping," and substituting Nilla Wafers for the Chessman cookies. Maybe one of these days I will try the Chessman cookies, just seems to be a pricey addition for not much gain.
I made a couple so far and they were great. Still working out the pudding to cookie/banana ratio. Made one with two layers of cookies and one layer of banana and more pudding, made one with three layers of cookies and two layers of bananas and less pudding. The former seemed to need more cookies and bananas, the latter seemed to need more pudding. Since I am limited by the size of my half-sheet aluminum pans, that part is still a work in progress.
It is just as easy to make 2 pans at a time as 1, but can't eat that much at one time or even over a few days. So, if I make 2 can I freeze 1 for a later time?
Also, I am thinking about making the same recipe but using Chocolate pudding for a Chocolate Banana Pudding. I haven't decided between using Nilla Wafers or those little chocolate wafer cookies you blend into crumbs and make chocolate pie crusts from.
Anyone done this before? I am not a dessert maker, but having one or two really go to recipes is a big help.
So far I have mastered a Lemoncello Tiramasu that rocks. Just trying to add one or two desserts that people fight over at dinner.
Thanks and Chowon
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