A yummy Southern dessert recipe that ON THE VERGE OF I DO‘s Kara Kincaid definitely would have made if she hadn’t been so busy being seduced by Eli Houghton. :howyoudoin
Deep-dish Layered Southern Banana Pudding
with Pecan Streusel Topping
46 Nilla Wafers – divided
3 tablespoons butter – melted
1⁄2 cup chopped pecans
1⁄3 cup packed brown sugar
1 teaspoon ground cinnamon
2 packages (3.4 oz. each) Jell-O Vanilla Instant Pudding
2 cups cold milk
1 tub (8 oz.) Cool Whip Whipped Topping – thawed, divided
4 bananas (1 lb.) – sliced
1 pkg. (8 oz.) Philadelphia Cream Cheese – softened
1⁄4 cup granulated sugar
Heat oven to 350-degrees F. Crush 30 wafers, mix with melted butter, pecans, brown sugar, and cinnamon. Spread onto bottom of 15×10×1-inch pan sprayed with cooking spray. Bake 5 minutes, stir. Bake 3 to 5 minutes more or until golden brown. Cool.
Beat pudding mixes and milk with whisk for 2 min. (Pudding will be thick.) Stir in 1 cup Cool Whip. Layer 1/3 of the crumb mixture and half each of the bananas and pudding in a 2-quart serving bowl. Repeat.
Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of remaining Cool Whip. Spread over top, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate for 3 hours. Top each serving with remaining Cool Whip and whole wafers just before serving.