My Fat Ass Update

I started counting weight watcher points again...you all know by now. Every time I need to drop a few I start counting points. I made it to my goal weight of 131 in a few weeks. Down from 136. Not sure if it is due to organs being removed from me during my surgery but hey...I will take it.

Southern Style Banana Pudding

I completely forgot to take a picture of this! I made my famous Southern Style Banana Pudding for a work picnic yesterday. 


First lets discuss what should NOT go in banana pudding. Never actually use banana pudding mix. It should be French Vanilla...not vanilla...French Vanilla.


OK now that we are clear on that part lets discuss just the name itself...Banana Pudding. It really turns out more like a mouse than pudding which is why people tend to screw up the recipe when they make it. 


Here is my recipe I received from a lady I worked with. This is the true Southern Style Banana Pudding recipe. I guarantee you will not be disappointed. You can make this using a lasagna pan or layer it in a trifle dish. You also can use light, sugar free, and fat free ingredients on the items available and it will not greatly impact the flavor.


Southern Style Banana Pudding

1 box vanilla wafers or Pepperidge Farm Chessmen Cookies

6 to 8 bananas sliced

2 cups milk

1 (5oz) box instant French vanilla pudding

1 (8oz) package cream cheese, softened

1 (14 oz) can sweetened condensed milk

1 (12oz) cool whip

Line the bottom of a 13 x 9 x 2 inch dish with vanilla wafers and then layer bananas on top.

In bowl combine the milk and pudding mix. Blend well with mixer. In another bowl, combine the cream cheese and condensed milk. Mix until smooth. Fold cool whip into the cream cheese mixture and add the cream cheese mixture to the pudding mixture. Stir until well blended. Pour the mixture over cookies and bananas. Cover with remaining cookies. Refrigerate until ready to serve.