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Peggy Decker Central Texas EC

Peanut butter on your pork chops? Cloves in your chili? Many cooks have unexpected tricks up their sleeves. This month’s winner also came up with a witty name for her recipe, based on its surprising—and delicious—substitution.

“I stumbled upon this recipe one day when I had all the ingredients on hand [for banana pudding] but the vanilla wafers. I looked around and [found] Ritz crackers instead. I like sweet and salty, so I gave it a try. Tested it with my family, and it became an immediate success!”

2 boxes instant banana cream pudding (3.4 ounces each)
Milk, as indicated in pudding box recipe
2 sleeves round butter crackers
4 large bananas, sliced
1 container whipped topping (8 ounces)

1. Prepare the pudding as directed on the box, using the amount of milk indicated.

2. Cover the bottom of a 9-by-13-inch dish with crackers. Cover the cracker layer with sliced bananas, then cover the banana layer with prepared pudding.

3. Repeat layers with remaining crackers, bananas and pudding.

4. Spread whipped topping over the top and chill dessert at least 2 hours or until ready to serve.

Servings: 14. Serving size: 7 ounces. Per serving: 329 calories, 5.02 g protein, 12.91 g fat, 48.35 g carbohydrates, 1.71 g dietary fiber, 514 mg sodium, 25.31 g sugars, 6 mg cholesterol

March 2015 Recipe Contest