Ennis Daily News

Honza shares her delectable pudding


Carol Honza

Carol Honza has a bachelor’s of business administration degree in management from Northwood University and is a retired federal employee, as well as a semi-retired real estate broker with more than 40 years in the industry.

As someone who thoroughly enjoys writing, Carol has served as a college business writing instructor and as a freelance writer for newspapers and magazines.

She and her husband Jerry J. Honza, Sr. have been married for 53 years and have four grown children. They are the proud grandparents of nine grandchildren.

Carol’s hobbies include writing poetry, articles, short stories, books, freelance writing, mystery, movies, and keeping up with old friends and family. She is a member St. John Catholic Church, the Catholic Daughters of the Americas, and the Ennis Lions Club.

 

Banana Pudding

Family Reunion Size

Feeds 40 to 50 people — half the recipe for smaller gatherings.

This is a wonderful recipe for large gatherings such as weddings, funerals/wakes, family reunions and other gatherings and takes only about 30 minutes to make.

 

Ingredients

1 large container frozen whipped topping

1 gallon Vitamin D milk

4 large packages of Jell-O instant vanilla pudding

1 can Eagle brand milk

3 boxes Nilla vanilla wafers

8 nice looking, ripe (not green) bananas

1 Gallon Vitamin D Milk

 

Needed cookware

Extra-large mixing bowl and spoon, 2-cup measuring cup, cutting board, knife and can opener.

 

Note: At the time you pour the pudding into your serving container (which will need to be quite large) the pudding mixture needs to be “pourable” so that you can transfer it from your mixing container, to your serving container, easily. Once it is in the refrigerator, it will congeal more.

 

Directions

• Open container of frozen whipped topping first thing, and let it be thawing while preparing pudding.

• Open one box of pudding at a time, and mix with approximately two cups of milk or so, until it reaches a “pourable” consistency.

• Add another box of pudding and more milk, at about two cups at a time or more, mix again until it reaches a “pourable” consistency.  Note: Mixture will continue to congeal further as you stir, so the more milk you add, the more pourable it will become. When it is pourable, it is easier to add and mix the next box of instant pudding. Continue adding pudding mix, and after you have the final box mixed up, and the mixture is thick, but pourable, then add the can of Eagle brand milk and mix well.

• Then stir in the frozen whipped topping. If still slightly frozen, cut in 4 sections, and fold into the mixture and stir until mixed well. Add milk as needed to make the mixture “pourable.” Reserve any milk to add after adding vanilla wafers and bananas, which will thicken the pudding up even more.

• Fold only two of the boxes of vanilla wafers into the pudding. If too thick, add a little milk at a time, and stir.

• On a cutting board, align all “peeled” bananas side by side (like sardines) and cut into equal thin round slices. Add to pudding and vanilla wafer mixture and mix well. As instant pudding mixture and milk and wafers and bananas begin to congeal, it will naturally thicken, and the addition of milk from time to time keeps the pudding from getting too thick too soon.

• Pour into serving dish and garnish with last box of wafers. Add the remaining box of wafers to the top of the pudding as a garnish diagonally to decorate the pudding, and place in the refrigerator overnight to congeal further before serving.

 

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Posted by on Jul 30 2011. Filed under Lifestyles, Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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