Easter is a pivotal time for Christians. I believe it is also the true marker of spring. With it comes a sense of renewal- just like the flowers that have been dormant all winter and the animals who return to their seasonal activities. Easter is a glorious season to celebrate!
Tomorrow is Easter and we will be spending it locked in our homes with our nearest and dearest. I don’t have many Easter lunch traditions, but one has stuck- and that is banana pudding. I make it every Easter. It doesn’t matter if we have ham, chicken, or roast- there is always banana pudding for dessert. This is also the first time of the year that I make it as it seems like a spring/summer dessert for me. I make it throughout the summer and stop when it becomes cooler. I hope you love this recipe!
You will need:
For the pudding:
- 5 cups whole milk
- 1 1/4 cup sugar
- 1/4 cup corn starch
- 2 egg yolks
- 2 tbsp butter
- 2 tsp vanilla
- 1/4 tsp salt
For the filling and topping:
- 1 cup heavy cream
- 1 box Nilla Wafers
- 3 bananas
- 1 tsp vanilla
- 1 tbsp sugar
To make the vanilla pudding- add the milk, sugar, corn starch, egg yolks, and salt into a cold sauce pan. Stir together until combined. Turn on the heat to medium and gently whisk every 1-2 minutes. The mixture will gradually thicken. This will take approximately 10-15 minutes. Don’t stir too fast- just enough to keep it off of the bottom of the pan and from forming clumps. Once your pudding is thick, take it off the heat and run it through a fine mesh strainer and into a bowl. Stir in the butter and vanilla. Cover with plastic wrap with the plastic touching the pudding to prevent it from forming a skin. Refrigerate until cold (approximately 2 hours).
Once your pudding is cold, you are ready to start assembling your dish! I have used a deep pie dish, a 9-inch cake pan, a 7-cup Pyrex (what I have pictured here with the bees), a large ramekin, etc.
Layer 1: Single layer of Nilla wafers
Layer 2: Spread 1-2 cups of pudding
Layer 3: Top with banana slices
Repeat until your dish is full.
Add the cold heavy cream, vanilla, and sugar to a bowl or stand mixer and whip until it forms medium to stiff peaks. Spread over the top of the last layer. Sprinkle crushed Nilla wafers on top or add seasonal Chessman cookies- whichever you prefer! I have done both and it always looks beautiful no matter what!
I like to let mine sit for a few hours in the fridge (overnight is better). The Nilla wafers soften just enough to form a dense cake-like layer between the pudding and bananas. Of course- it is wonderful right after it is made as well! You really can’t go wrong with banana pudding.
I hope your Easter is full of love, prayer, and appreciation for the sacrifice that was given up for you. I recommend the book The Fourth Cup by Scott W. Hahn. It is an incredible read!
Lots of love and many blessings,
After the sabbath, as the first day of the week was dawning,
Mary Magdalene and the other Mary came to see the tomb.
And behold, there was a great earthquake;
for an angel of the Lord descended from heaven,
approached, rolled back the stone, and sat upon it.
His appearance was like lightning
and his clothing was white as snow.
The guards were shaken with fear of him
and became like dead men.
Then the angel said to the women in reply,
“Do not be afraid!
I know that you are seeking Jesus the crucified.
He is not here, for he has been raised just as he said.
Come and see the place where he lay.
Then go quickly and tell his disciples,
‘He has been raised from the dead,
and he is going before you to Galilee;
there you will see him.’
Behold, I have told you.”
Then they went away quickly from the tomb,
fearful yet overjoyed,
and ran to announce this to his disciples.
And behold, Jesus met them on their way and greeted them.
They approached, embraced his feet, and did him homage.
Then Jesus said to them, “Do not be afraid.
Go tell my brothers to go to Galilee,
and there they will see me.”
Matthew 28: 1-10