Something this delicious just has to be a Southern thang. It's been a staple dish for pot luck suppers and Sunday dinners on the ground since at least the early 1900's. Originally made entirely from scratch, a quicker alternative came along when Jell-O introduced instant and cook-and-serve puddings.
What's not to like about vanilla pudding, vanilla wafers and bananas layered in a Pyrex dish, topped with either whipped cream or fluffy meringue? In the summer, I make it cold with instant pudding and Cool Whip for a sweet creamy treat. But in winter, I'm partial to the warm, gooey cooked version with a pretty golden meringue. Either way, nanner puddin' doesn't last long around this house.
Life is short, eat dessert first.
I'd give up desserts, but I'm no quitter.