Creative Ideas for Packing the Perfect Backyard Summer Picnic

Picnic Banana Pudding
Serves 4
Write a review
  1. 3/4 cup sugar
  2. 2 tablespoons cornstarch
  3. 1 1/2 cups half-and-half
  4. 3 egg yolks
  5. 1/2 cup butter, cut into pieces
  6. 1/4 cup sour cream
  7. 1 teaspoon vanilla extract
  8. 3 to 4 ripe bananas, sliced
  9. 2 cups mini vanilla wafer cookies
  10. Sweetened whipped cream
  1. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and egg yolks, whisking to combine.
  2. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in butter until butter is melted. Stir in sour cream and vanilla. Cool mixture slightly; cover and chill completely.
  3. In 4 (1-pint) re-sealable jars, layer custard mixture, bananas, and vanilla wafers; repeat layers as desired. Seal jars with lids, and refrigerate. When ready to serve, top pudding with sweetened whipped cream, if desired.
Southern Lady Magazine

Don’t miss an issue of our delicious recipes, party ideas for every occasion, and more, plus seasonal themed special issues! Subscribe to Southern Lady today!