You can’t have Christmas without something sweet, and I should know. When I was younger, my sibling and I always looked forward to one sweet dish: Banana Pudding. It was love at first sight. When you bite into it tastes so soft and sugary, but not too sweet: just right. Here is my Grandma’s family recipe to replicate this delightful and nostalgic dish.
Banana Pudding
Ingredients
5 fresh bananas
1 box of vanilla wafers
8 oz tub of Cool Whip
2 tsp of vanilla extract
3 cups of milk, 2%
5 packages of instant vanilla pudding
14 oz can of sweetened condensed milk
8 oz of cream cheese
Instructions
In a large mixing bowl, beat cream cheese until smooth.
Add sweetened condensed milk, vanilla pudding, milk, and vanilla extract.
Stir in half of the Cool Whip.
Layers
Place a handful of vanilla wafers at the bottom of the dish.
Add a single layer of sliced bananas.
Pour one third of the pudding mixture on top. Cover evenly.
Continue with two more layers.
Top with remaining Cool Whip.
Cover the dish and place it in the refrigerator to chill it for 30 minutes.
(Credit: Grandma)
I hope you enjoy one of my favorite desserts for Christmas. It’s the perfect dish and a family favorite for celebrating this holiday. Here are a few more of my family recipes to check out for your Christmas dessert list, from my grandmother and aunt:
Sweet Potato Pie
Ingredients
1 sweet potato with the skin
½ cup of butter, melted
1 cup of white sugar
½ cup of milk
2 large eggs
½ tsp of ground nutmeg
½ tsp of ground cinnamon
Instructions
Put the sweet potato in a pot, cover it in water, and bring it to boil until it’s tender. Make sure to pierce it with a fork. Leave it to boil for 40 to 50 minutes.
Preheat the oven to 350° F.
Remove the sweet potato from the pot and rinse it under cold water.
Remove the skin of the potato.
Break the potato apart and place it in a bowl.
Add butter and mix it with an electric mixer until it’s well combined.
Add sugar, milk, eggs, nutmeg, cinnamon and vanilla flavor. Beat on medium speed until the mixture is smooth.
Pour the filling into your unbaked pie crust.
Bake until you put in a knife in the center of your pie and come out clean, let it cook for 55 to 60 minutes.
Remove the pie from the oven and let it cool before serving.
(I personally like a side of vanilla ice cream with mine, it tastes so good.)
(Credit: Grandma)
Eggnog
Ingredients
2 cups of whole milk
1 cup of heavy whipping cream
½ tsp of ground cinnamon
½ tsp ground nutmeg
pinch of salt
¼ tsp of vanilla essence
6 large egg yolks
½ cup of white sugar
Instructions
Whisk the egg yolks and sugar together until creamy.
In a saucepan over low heat, combine cream, milk, nutmeg, and salt.
Stir often until it simmers.
Add the hot milk to the egg mixture, a spoonful at a time, whisking vigorously.
Whisk constantly for a minute until the mixture is slightly thickened.
As it cools, remove it from heat, and stir in the vanilla.
Refrigerate for at least 20 minutes.
(Credit: my aunt)