If you don’t know what Nanner Puddin’ is, then you have been living under a rock. Others may call it Banana Pudding, but whatever, it’s N-A-N-N-E-R P-U-D-D-I-N’. It is the second greatest invention of all time, next to caramel popcorn. <— I wrote a whole post on that lovely goodness right there.
I don’t eat Nanner Puddin’ all the time, but when I do, you can bet that I’ve practically bathed in the stuff. It’s that good. I’m like a pig wallerin’ in mud.
Every single time I see a bowl of that glorious yellow, gelatinous, Nilla cookie-filled greatness, I swear I can hear the angels singing Hallelujah! I get goosebumps. Drool slips from the bottom of my lip and onto the floor. I start shaking all over, reaching for the spoon so I can quickly devour a spoonful before my body has a chance to hit the floor and I throw a fit from lack of potassium.
Damn, my mouth is watering from just writing this post.
There is a right way to make Nanner Puddin’ and there is the wrong way. The right way it to use whipped cream on the top. The wrong way is to use meringue (aka calf slobber). Just … no.
The right way is to fill it up with Nilla Wafers. The wrong way is to not use enough Nilla Wafers. Enough said. The cookies should be crunchy, therefore placed on the top. Do not place them on the bottom because then they will get soggy (shudder). It’s also wise to have an open box of Nilla Wafers nearby so I can use the puddin’ as a dip.
It should not be baked in the oven. That makes the cookies soggy. It should be made with instant pudding and refrigerated immediately so it’s nice a cold. If you cook the pudding, it gets that nasty ass film-y layer on the top that will literally make me gag. Not a pretty sight. Yes, I’m rather picky.
Anybody got any Nanner Puddin’?