Banana Vanilla Wafer Pudding

Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.

Banana Vanilla Wafer Pudding

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Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!

This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.

Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.

I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.

You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.

By the way, if you’re looking for other sweet stuff that calls for fresh fruit try my White Chocolate Rasberry Muffins.

Banana Vanilla Wafer Pudding

Banana Vanilla Wafer Pudding

Super easy layered dessert with banana pudding, fresh bananas and vanilla wafers
Prep Time15 mins
Chill2 hrs
Servings: 8

Ingredients

  • 2 Packages Banana Instant Pudding
  • 4 Cups Milk (or milk according to package)
  • 1 Package Vanilla Wafers

Instructions

  • In a medium mixing bowl, pour the contents of the two packages of instant banana pudding and make according to package directions.
  • Layer the bottom and sides of a baking dish with vanilla wafers
  • Add a layer of sliced bananas on top of the cookies
  • Pour half of the pudding on the bananas and wafer cookies
  • Repeat layering.
  • Pour the remainder of the pudding on top of the last later.
  • Finish by adding cookies on top of the pudding mixture,
  • Put in the fridge and let it firm up at least two hours before serving
Banana Vanilla Wafer Pudding

I hope you enjoy this Banana Vanilla Wafer Pudding as much as I do. I’d love to hear what you think of it in the comments below. Don’t forget to pin this recipe for later!

Parmesan Arugula Salad

Rocket salad is the showstopper in this simple parmesan arugula salad with homemade lemon vinaigrette.

Parmesan arugula salad

Today, I’m sharing one of my favorite salads. I know you’re probably like me and always looking for something delicious that is quick to whip up! Well, I’ve got a great one! This salad is very easy to make. You can make Parmesan Arugula Salad in under 10 minutes. Therefore, it is a perfect first course for weeknight dinners.

Arugula, also called rocket salad, is a leaf vegetable with a fresh peppery flavor. The Mediterranean uses it often in their dishes. I can see why. The leaf itself is almost herb-like. Small,, but packed with flavor.

If you’re dieting, it’s suitable for most all diets. The homemade lemon vinaigrette is made with natural ingredients. Simply combine raw lemon juice, extra virgin olive oil, salt and pepper. It is Whole30, Keto, Atkins and Weight Watcher friendly. Unfortunately, it’s not Paleo friendly because of the parmesan. Obviously, you can control how muc dressing you put on the salad. But I love it because it doesn’t have sugar, preservatives or MSG.

I love this salad because its a nice change from the standard lettuce salads. If you wanted to eat it as a lunch, I recommend adding a lean protein like chicken, shrimp or lean steak, like sirloin. Arugula alone is not very filling because it’s so light. Personally, I love it as a side or starter.

Parmesan Arugula Salad

Arugula, also known as rocket salad, is a peppery green, used often in Mediterranean dishes. This simple salad combines arugula with Parmesan topped with a homemade zesty lemon dressing.
Prep Time10 mins
Course: Salad
Keyword: arugula, easy meal, lemon dressing, salad, simple salad, weeknight dinner
Servings: 4 servings
Calories: 184kcal

Ingredients

  • 4 Cups Arugula
  • 1/4 Cup Parmesan Shaved
  • 1/8 Cup Extra Virgin Olive Oil
  • 1/8 Cup Lemon Juice
  • Salt & Pepper Pinch

Instructions

  • In a small bowl or salad dressing shaker, add lemon juice, olive oil, salt and pepper. Stir or shake well until combined.
  • Transfer arugula to salad bowl and add parmesan.
  • Pour preferred amount of lemon dressing and toss salad well until mixed through

That’s it! I hope you enjoy this as much as my family does! Cheers!

The post, Parmesan Arugula Salad first appeared on My Beautiful Mess

Looking for other easy weeknight recipes? Try Roasted Root Medley

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course: Salad, Side Dish
Keyword: atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Servings: 2

Ingredients

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley