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Seven Layer Banana Pudding

Playing outside until dark.

Shelling Peas.

Shelling Beans.

Shucking Corn.

Peeling Fruit for Preserves.

Watching Love Boat.

Having company.

Watching Hee Haw.

Watching Fantasy Island.

Saturday Gamecock football.

Friday night lights.

Mud bogs.

Dirt Track Racing.


Vodka Cocktails.

Sweet Tea.

Pizza Hut or Spaghetti and a salad for dinner.

Making Sunday Dinner dessert.

Baking a pound cake.

Making Chicken Salad.

Sunday Supper.

Naps on the couch.

Weekends in Small Town USA…nothing better.


Seven Layer Banana Pudding

  • 4 ripe bananas, thinly sliced
  • 1 box Nilla Wafers, half of the box crushed
  • 16 oz. cream cheese or Mascarpone cheese
  • 8 oz. sour cream
  • 2 boxes instant banana pudding
  • 2 cups cold milk
  • 2 tbsp. good Vanilla or 2 beans scraped
  • 16 oz. heavy whipping cream
  • 1 cup + 1/4 cup sugar

IMG_20150521_120046  IMG_20150521_202700


For the pudding: In a mixer, blend 1 cup sugar with cream cheese or Mascarpone. Add sour cream. Alternate adding pudding mixes with milk and continue to mix until all is added and ingredients are well combined. Add Vanilla.

For the Whipped Cream: Add heavy cream to a chilled mixing bowl. With whisk attachment, whip until soft peaks form. Slowly add remaining sugar and continue to whip until stiff peaks form.


In a 13×9 pan or round dish layer as follows:

Layer 1: Place a layer of Nilla wafers in the dish.

Layer 2: Add 1/2 of the pudding mixture.

Layer 3: Add 1/2 of the bananas.

Layer 4: Add 1/2 of the Crushed Nilla Wafers.

Layer 5: Add remaining pudding mixture.

Layer 6: Add remainder of Bananas.

Layer 7: Top all with Homemade Whipped Cream.

Top with remaining crushed Nilla Wafers and place the remaining whole wafers around the edges of the pudding. It is ready to serve, however I prefer to refrigerate the pudding overnight to let the wafers soften.


Life is too short to eat ugly food y’all.