In these times, we are lucky enough to have at our disposal ingredients and food ideas that people before us never even dreamed of. For example, I remember being a little girl and my mother making lasagna using cottage cheese instead of ricotta cheese. In our world, there was no such thing as ricotta cheese, never mind where one would even purchase such a thing. Today, ricotta cheese is a lasagna making staple for most people and you can walk into any grocery store and even some convenience stores and easily pick it up whenever the mood suits you. As I search the internet, I see that those cottage cheese recipes are still around but with the ease of buying true Italian ingredients I’m afraid they are relied upon less and less. Time has moved on and so have our palates and our inquisitiveness.
Family recipes that stand the test of time are ones that have been passed down through the generations. Ingredients and instructions laid out neatly in cursive writing on stained and battered index cards, carefully written out by someones grandmother and shared to you with love. Those are the good recipes, the old time recipes that have been prepared a hundred times and enjoyed by countless people. Those index cards are gold! That’s what this recipe is to me. It’s basic and simple and has been around forever but I have THIS recipe index card and it was given to me by the grandmother of a boy I dated back in my 20’s (a lifetime ago). It’s stained and tattered and has been lost and refound countless times but it has endured the test of time and youth whereas the boyfriend did not. So now I share this with you.
There are some desserts that are just made for potluck lunches and family gatherings and this is definitely one of them. Start by combining your graham cracker crumbs, butter and sugar and then press your crust along the bottoms and up the sides of a 13 x 9 pan.
Place your crust in the refrigerator for 30 minutes to chill.
After 30 minutes remove your pan from the fridge and start making your dessert.
In a large bowl, beat together the vanilla pudding and 3 cups of milk for 2 minutes.
The pudding will be soft serve ready but will thicken up after the dessert has been refrigerated. Spread the pudding over the entire crust.
Follow this with a layer of two cut up bananas.
After the bananas, add a layer of whipped topping and then another layer of bananas.
Then combine the chocolate pudding with 3 cups of milk and beat until pudding sets up. Add the chocolate pudding to the dessert and top it off with a final layer of whipped topping.
Cover with plastic wrap and refrigerate your dessert for at least an hour before serving.
I hope that you try this recipe. Not only has it been around forever, it is super easy and quick to make and it perfect to share at gatherings.
- For the Crust
- 1/2 cup butter , melted
- 2 cups graham cracker crumbs
- 2 tbl sugar
- For the Filling
- 1- 5.9 oz box instant vanilla pudding
- 1- 5.9 oz box instant chocolate pudding
- 6 cups whole milk , divided
- 4 bananas , sliced
- 16 oz whipped topping , divided
Start by making your crust
Melt 1 stick of butter
Combine melted butter, sugar and graham cracker crumbs in a large bowl.
Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
Refridgerate pan for 30 minutes
In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
Spread an even layer of vanilla pudding over your prepared crust.
Add to the pudding a layer of 2 bananas, sliced.
Add a layer of 1/2 of the whipped topping.
Repeat with another layer of 2 bananas, sliced.
In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
Add layer of chocolate pudding to dessert and top off with remaining whipped topping
Cover with plastic wrap and refridgerate for 1 hour