colleenmomof2
Well-known member
We think the Sweet Shots at Chilis (see image link below and page down) are the perfect sized dessert and I have been looking for the big shot glasses to make my own. After reading your posting on verrines, I purchased the 6oz REKO glasses (6 for $1.99) at IKEA and made banana pudding verrines as a gift for my son's 18th birthday. My "banana pudding" son and I have always made the traditional cooked custard but I have been dying to try A Southern Grace's banana pudding (link to pudding recipe below)
http://asoutherngrace.blogspot.com
with instant vanilla pudding, sour cream and Cool Whip. Our review of the new recipe and our verrines - so fast and very yummy! I filled the 6 glasses and still had a nice sized extra "individual breakfast portion" for the birthday boy. Although I used less than the specified vanilla wafers in the verrines, my husband requested more pudding in the mixture, it was that good! Colleen
A Southern Grace Good Ol' Nanner Puddin'
1 large box instant vanilla pudding mix
2 cups milk
8 ounces sour cream
8 ounces Cool Whip, thawed
1 box vanilla wafers
3 bananas, super-ripe but not brown (who wants dark brown blobs in their pretty pudding?), peeled and sliced
In a medium bowl, prepare the pudding as instructed on its box. Beat in the sour cream, making sure to blend well. (Beat in some cinnamon while you're at it, if you'd like. I'd like. I didn't say anything about dark brown specks.) Fold in the Cool Whip just until no white streaks are present.
In the bottom of a trifle bowl or other serving dish, put down a layer of vanilla wafers. Top with about a fourth of the pudding mixture and a layer containing half of the sliced bananas. Top this with another fourth of the pudding. The next additions will be a layer of cookies, a layer of pudding, the rest of the bananas, and the rest of the pudding. For decorative purposes, adorn the pudding with more wafers in an aesthetically-pleasing manner.
IMPORTANT FINAL STEP: Refrigerate at least 8 hours; however, this gets better the longer it sits.
http://asoutherngrace.blogspot.com/search?q=banana+pudding
http://www.chilis.com/EN/menu/Pages/menucategory.aspx?CategoryId=138&RestaurantID=001.005.0000&OnlineEnabled=false
http://asoutherngrace.blogspot.com
with instant vanilla pudding, sour cream and Cool Whip. Our review of the new recipe and our verrines - so fast and very yummy! I filled the 6 glasses and still had a nice sized extra "individual breakfast portion" for the birthday boy. Although I used less than the specified vanilla wafers in the verrines, my husband requested more pudding in the mixture, it was that good! Colleen
A Southern Grace Good Ol' Nanner Puddin'
1 large box instant vanilla pudding mix
2 cups milk
8 ounces sour cream
8 ounces Cool Whip, thawed
1 box vanilla wafers
3 bananas, super-ripe but not brown (who wants dark brown blobs in their pretty pudding?), peeled and sliced
In a medium bowl, prepare the pudding as instructed on its box. Beat in the sour cream, making sure to blend well. (Beat in some cinnamon while you're at it, if you'd like. I'd like. I didn't say anything about dark brown specks.) Fold in the Cool Whip just until no white streaks are present.
In the bottom of a trifle bowl or other serving dish, put down a layer of vanilla wafers. Top with about a fourth of the pudding mixture and a layer containing half of the sliced bananas. Top this with another fourth of the pudding. The next additions will be a layer of cookies, a layer of pudding, the rest of the bananas, and the rest of the pudding. For decorative purposes, adorn the pudding with more wafers in an aesthetically-pleasing manner.
IMPORTANT FINAL STEP: Refrigerate at least 8 hours; however, this gets better the longer it sits.
http://asoutherngrace.blogspot.com/search?q=banana+pudding
http://www.chilis.com/EN/menu/Pages/menucategory.aspx?CategoryId=138&RestaurantID=001.005.0000&OnlineEnabled=false