Deep-Dish Layered Southern Banana Pudding
30 vanilla wafers
3 tablespoons butter, melted
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 pkg (3.4 oz each) Jello vanilla flavor instant pudding
2 cups cold milk
1 tub (8 oz) thawed Cool Whip
4 bananas, sliced
1 pkg (8 oz) cream cheese, softened
1/4 cup granulated sugar
1. Heat oven to 350 degrees. Crush vanilla wafers; mix with next 4 ingredients. Spread onto bottom of large rimmed cookie sheet or jelly roll pan sprayed with cooking spray. Bake 5 min; stir. Bake 3-5 min or until golden brown; cool completely.
2. Beat pudding mixes and milk with whisk 2 minutes. Pudding will be thick. Stir in 1 cup cool whip. Layer 1/3 of the crumb mixture and half each of the bananas and pudding in serving bowl; repeat.
3. Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of remaining cool whip; spread over top, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours. Top each serving with remaining cool whip and whole wafers just before serving.
I knew that one teaspoon of cinnamon in the crumb mixture would not be quite enough for my taste. I used close to a tablespoon, but I can't tell you for sure because I didn't measure.
It took 12-15 minutes to get my crumb mixture as toasted as I wanted it.
I did not have 2 small boxes of vanilla pudding mix on hand. I had one small box of cheesecake pudding mix and one large box of vanilla pudding mix. So, I used the one small box of cheesecake pudding mix (which I measured it to be 1/2 cup) and 1/2 cup of the vanilla one. That was equal to the 2 small boxes. And I usually substitute cheesecake flavor for vanilla in recipes. It just tastes less artificial to me.
Make it! You'll move up in the ranks with a lotta folks!