We all fill 24 hours. Never do you run across somebody who says, "Shoot, I had like 6 hours I didn't know what to do with yesterday!" That being said, my last few months have been super-sized busy which you can all understand. Selling our house in 17 days (HUGE blessing), buying a new house, Spring Break mini-vaca, moving in with Aunt (most patient person hosting us, again), and moving into new house and beginning total remodel. From the outside in. There you have it, that's all I'm going to say.
But, you have been with me! I have had many ideas, thoughts, writing blurps, and inspiration in my absence from Honey, Vinegar. I am going to throw a fantabulous recipe your way tonight to get us back on track and then talk about some other brainstorms I have had and may be including soon. If I get brave enough. For now, here's the recipe...
Miss Reagan's Banana Puddin' NOLA Style
- 3 cups Whole Milk
- 2 small packages Instant Vanilla Pudding Mix
- 8 oz Sour Cream
- Cool Whip (smaller container)
- 2 boxes Vanilla Wafers
- 6 Bananas
Combine all ingredients (leave one box of wafers out) in large bowl. To serve either layer with leftover wafers in large trifle dish or clear bowl or make individual dishes in fun old fashioned glasses or wine glasses. If you make individual puddings, top each with two to three wafers positioned vertically. A super easy recipe which blows other banana pudding recipes right out of the water! Wonderful for Spring get togethers, BBQs, and birthday parties. Kids and adults will rave at this Southern classic!
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