3 large bananas, sliced
30-40 vanilla wafers, store bought or homemade (recipe below)
Vanilla pudding, recipe below
1 16 oz. tub refrigerated whipped cream, or 4 cups homemade whipped cream
In an 8x8 baking dish, lay out enough wafers to cover the bottom, then add a layer of sliced bananas.
Spread out all of the vanilla pudding over the bananas. Add another layer of wafers and bananas.
Top it off with the whipped cream, and crumble a few wafers over the top.
Cover with plastic wrap, and refrigerate for at least two hours. It is best if left overnight.
Makes about five dozen
1/2 cup butter, softened
1 cup white sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture.
Use a teaspoon measure to portion out the dough - roll those portions into round balls and then flatten them slightly between your hands.
Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.
2 cups milk
1/2 cup sugar (or sugar substitute)
1/3 cup all-purpose flour
3 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla extract
Whisk together milk, sugar, flour, egg yolks and salt in a heavy saucepan. Cook over medium low heat, whisking frequently to avoid clumping, for 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Allow pudding to cool.