The entertaining story in our May issue is a graduation party, and it features lots of tasty sweets and treats. Among them is this recipe for banana pudding by designer Mara Malcom; it’s a light and lovely dessert for your upcoming summer celebrations!
2 bags of pretty butter cookies (Mara’s favorite is Pepperidge Farm Chessmen)
8 bananas, sliced
2 cups half & half
1 5oz box instant vanilla pudding mix
1 8oz package cream cheese, softened
1 14oz can sweetened condensed milk
a nice size bowl (16oz or so) of REAL whipped cream (The added taste and texture is worth the extra work! Simply beat/whisk heavy cream and sugar to taste till peaks form)
Line the bottom of a 13 x 9 x 2 dish with half the cookies.
Mix the half and half with the pudding mix using a handheld electric mixer until it’s smooth.
In another bowl, combine the cream cheese and sweetened condensed milk using a mixer until it’s smooth.
Combine the pudding and cream cheese mixtures and stir until they are well-blended.
Pour the mixture over the cookies and refrigerate.
Spoon into champagne/sherbet stems, garnish with fresh berries and additional butter cookies.
To see the whole entertaining feature, visit the online article or pick up a copy of the May issue on newsstands!