cooking 101: deep-dish layered southern banana pudding
Pecan streusel topping—made with Nilla Wafers— adds buttery crunch to creamy banana pudding.
Recipe Rating: 
PREP: 20 min. plus refrigerating
MAKES: 16 servings, 1⁄2 cup each.
What You Need:
- 46 Nilla Wafers, divided
- 3 Tbsp. butter, melted
- 1⁄2 cup chopped Planters Pecans
- 1⁄3 cup packed brown sugar
- 1 tsp. ground cinnamon
- 2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor 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
Make It:
1. Heat oven to 350
oF. Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of 15×10×1-inch pan sprayed with cooking spray. Bake 5 min.; stir. Bake 3 to 5 min. or until golden brown; cool.
2. Beat pudding mixes and milk with whisk 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 2-qt. serving bowl; repeat.
| 3. 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 3 hours. Top each serving with remaining Cool Whip and whole wafers just before serving. |
