Tuesday, August 12, 2008

A couple things, & banana pudding

Sorry for the lack of updates lately. I have been pretty busy, believe it or not! I went to a two-day conference last week. It was a leadership conference put on by the Willow Creek church in Chicago & we watched it here as a simulcast. It was really good.

For those of you who have been praying for my knees (thank you for asking how I'm doing!), they are doing slightly better. I can do the elliptical now for 30 minutes which is really great since it used to hurt to do it for 5. I walk on the treadmill every day, & today, I just wanted to RUN. Back in the day when I used to run 2 miles during my workout, I never would have thought that if I stopped, I would miss it. But I do. So often I wish I could just take off & run. Today I succumbed & ran a quarter of a mile, fast! It was great even though I couldn't push it more than that. I'm continuing to pray for healing!

I do have a new recipe. It is called Aunt Betty's Banana Pudding (from allrecipes.com). I made it for life group last week. It is really yummy, & pretty rich, so serve up smaller portions than you usually would.

Aunt Betty's Banana Pudding

2 (3.4 ounce) instant vanilla pudding mix (I used french vanilla)
1 cup milk
1 (14 oz) can sweetened condensed milk
1 (8 oz) container sour cream (I used fat free)
1 (8 oz) container frozen whipped topping, thawed (again, fat free, I promise it won't take away from the taste)
6 bananas, sliced (I thought that was a lot, I used 3)
1/2 (12 oz) package vanilla wafers (I used almost the whole package, everyone knows that is the best part!)


In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.

Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. (I repeated this process, with about 4 layers of wafers & pudding). Crush remaining wafers and sprinkle on top. Refrigerate until serving.



The Dodds said...

mmmmm... that sounds so yummy!

Claire said...

I can't wait to try it, I LOVE bananna pudding. I bet you could use the sugar free, and fat free pudding to make it less rich, and when mixed with other stuff, it tastes the same :)

The Roberts' said...

since i used french vanilla, they didnt have sugar free (they did in just vanilla tho) but ya it would still be very yummy!