Today at the bed and breakfast, I made the banana-pecan biscotti that my sister posted here. The cookies turned out perfectly! They were just golden, but still crunchy, with lots of banana flavor. I doubled the recipe, since we need two cookie jars full (one for each house). I like that there’s no butter in the recipe…which means you don’t have to chill the dough before baking or risk having the dough spread into a thin layer of goop on the cookie sheet (that’s happened to me before with buttery biscotti). Anyway, I highly recommend these.
A few weeks ago, I took my mama’s banana pudding to a small get-together, and everyone loved it. It’s so easy, but so, so good.
- 2 small boxes instant vanilla pudding, prepared with skim milk according to package directions
- 1 container of Lite Cool Whip, thawed
- 1 box reduced-fat Nilla wafers
- 3 bananas, sliced
Fold the Cool Whip into the pudding until evenly mixed. In a 2 to 3-quart baking dish, lay down a layer of Nilla wafers, creating a crust that covers the bottom and a bit of the sides of the dish. Spread the pudding over the cookies, then top with a layer of banana slices. Then more pudding, more cookies, more bananas, and ending with enough pudding to cover the last layer of either cookie or banana. Top with crumbled Nilla wafers, and chill until ready to serve.
Makes enough for you and at least five of your friends.
Source: My mama.