Yield: 1 Servings
|4 cups||Whipping cream|
|6 ounces||(about two 4-serving-size boxes) instant pudding and pie filling|
|1 teaspoon||Vanilla extract|
|\N \N||Milk; (optional)|
|1½ cup||Ground vanilla wafers; (about 15 whole wafers; or 1/2 box)|
|3 \N||Bananas; cut into medium-size slices|
|2 tablespoons||Melted butter|
NotesPandl's In Bayside, 8825 N. Lake Drive, Bayside, WI.
Place cream, pudding mix, vanilla and sugar in bowl or blender container and mix or blend on medium speed until filling forms stiff peaks. If mixture becomes too stiff, add a little milk to thin it.
Remove 2 tablespoons crushed wafers and set aside. Mix remaining remaining crushed wafers with butter and press onto bottom of 9-inch pie tin. Arrange whole vanilla wafers around side of pan.
Fold banana slices into pudding mixture. Mound mixture into pan, taking care to cover bananas. Top with crushed vanilla wafers. Refrigerate about 1 hour before serving. Makes 6 to 8 servings.
Jimmy Pandl, owner, sent the recipe, which is made by Willie Owens, pastry chef.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998