MARSHALL FIELD & CO DISPLAY WINDOW, CHICAGO, ILLINOIS, 1959
Paisley prints, palm fronds, wicker monkeys and a shirt-waist dressed mannequin having a moment with a banana. And why not? Bananas are good, and good for us! Bananas on an overflowing bowl of Kellogg’s Corn Flakes, frozen bananas, banana splits, Banana’s Foster (a flaming dessert created in New Orleans in 1951), and banana pudding – all Americana classics!
For every family gathering while growing up, no matter the occasion, my great Aunt Mattie always made a big bowl of banana pudding. I was first in line for it. But Aunt Mattie is no longer with us and her tasty dessert is just a sweet childhood memory. That is, until the other night at a friend’s house when banana pudding was served for dessert.
There is something very special about comparing the real flavor of bananas and the fake flavor of banana pudding in the same spoonful along with soggy Nilla Wafers and fake whipped cream — Cool Whip. Mmmm, mmmm, mmmm was it good! The taste treat sensation overwhelmed my taste buds with joy as I relived every family gathering, remembered dear Aunt Mattie and had another helping. Here is the Banana Pudding recipe – I suggest you double it so you and you loved ones can enjoy seconds
1 (5 1/2 oz) pkg. instant banana pudding
3 cups cold milk
2 cups Cool Whip
50 Nilla wafers
4 large bananas
Prepare pudding as directed using 3 cups milk. Fold in Cool Whip. Place wafers on bottom of bowl, pour 1/4 of the pudding over wafers, top with bananas. Repeat, repeat, repeat. Cover and chill 3 hours
Serve generously and proudly
Here’s to you and Bananas!!