Since Polish Boutique began in the same city where Mardi Gras orginated, we figured we’d pay some homage to the Boom Boom with a MOON PIE BANANA PUDDING! You know you’re going to have moon pies laying around the house and your probably going to be tired of eating them, so why not mix it up a bit, add some bananas and some delicious creamy stuff and you will put an entire new twist on a great southern classic! It will be a new Mardi Gras tradition! Joe Cain would be proud.
So, here’s the recipe from the very cute and Southern blog, Dixie Caviar:
MoonPie Banana Pudding
Source: Adapted from The Magnolia Bakery Cookbook
Serves 12 – 15
1 (14 ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 ounce) package instant vanilla pudding (preferably Jell-o)
3 cups heavy cream
1 teaspoon pure vanilla extract
1 (12 pack) box chocolate moonpies, cut into eighths
5 ripe bananas, sliced (about 4 cups)
In a medium bowl, beat sweetened condensed milk and ice water with an electric mixer until well-combined. Add vanilla pudding mix and continue to beat, about 2-3 minutes. Cover and refrigerate pudding until completely set, about 3-4 hours (or overnight).
In a large bowl, whip the heavy cream and vanilla with an electric mixer until thickened and stiff peaks form. Gently fold the whipped cream into the pudding until well blended and no remaining yellow streaks are visible.
In a large trifle dish (or glass bowl), layer 1/3 of the sliced bananas followed by 1/3 of the chopped moonpies. Cover with 1/3 of the pudding mixture. Repeat until the entire dish is filled. Cover and refrigerate at least 4 hours, but no longer than 8 hours (or the bananas will start to darken).
Doesn’t this sound wonderful! Make it and let us know what you thought!