Easter = Kyle’s banana pudding and cascarones
Kathy Cooke

Well Easter has come and gone for another year. I think Easter is my favorite holiday. I love Easter lunch.

This year I brought baked ham, mashed potatoes, green bean casserole and corn.

Sister-in-law Deb brought some weirdness called quinoa and it also had black beans and corn in it. Not sure what else because I wouldn’t eat that if you held a gun to my head. But everyone else said it was very good and wanted to know how she made it.

Bill made his cole slaw and it was almost the slaw that never was. The night before Bill made up a two-gallon batch and put too much oil in it so he threw the entire two-gallons away.

The next morning he made another batch. He put it in the refrigerator. Then he came back two minutes later. He should have left well enough alone.

He picked up the vat o’ slaw to man-shake it and, well, he forgot to put the lid on tight. Half of the two gallons of slaw ended up all over him. I of course fell on the floor laughing as he stood frozen in the kitchen, covered in slaw.

Besides a ll of us, we a lso had five dogs in the back yard. Sweet Pea wore her pretty Easter dress.

When the cascarones war broke out, they all ran to one side of the yard and stared at us as if to say “Man, our humans are so weird!”

Even Reese got the wonderful confetti eggs smashed on his head. Nephew Kevin was, as usual, the ring leader and, as usual, when all of us had enough of his sneaky egg smashing, we wrestled him to the ground and smashed about 50 eggs on him. It took about six of us to get him down but we were victorious.

Kyle brought his wonderful banana pudding and I have had many requests for it. This is a Paula Deen recipe ya’ll! Not Yo Mama’s Banana Pudding 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream 1 14-ounce can sweetened condensed milk 1 8- ounce package cream cheese, softened 2 cups milk 1 5-ounce box instant French vanilla pudding 6-8 bananas, sliced 2 bags Pepperidge Farm Chessmen cookies

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Kyle has also added fresh blueberries to this pudding, yummmm!

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2011-04-28 digital edition

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