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least the early 1900's. Originally made entirely from scratch, a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.
