Our first stop when we arrived in Mississippi this weekend was to the Barlow's house. While David was a student at MC, they 'adopted' him....and it stuck:) Mr. John and his sweet wife, Mrs. Claire, prepared a true Southern feast for us...served on fine china! It was delicious. The crowning glory was banana pudding with a crunchy topping in lieu of vanilla wafers. It's worth a try in your kitchen!
Banana Pudding with Crunch
1 cup sugar
1 cup chopped pecans
Lightly beat the egg and sugar. Stir in the nuts. Spread on parchment paper or wax paper, on a cookie sheet. (parchment paper works best)Bake at 300 degrees until light brown. Cool.
1 large package (or two small) instant vanilla pudding
1 (8 oz.) carton sour cream
2 cups milk (maybe 1/4 cup more if using 2 small packs)
3 large bananas, sliced.
Beat pudding, sour cream, and milk until it thickens.
Stir in sliced bananas.
Putting it together:
Crumble the crunch into pieces and half. Save best pieces for topping. Put a layer of crunch in the bottom of a oblong dish. Pour the pudding mixture over the crunch. Top with the remaining crunch. Make on day to be served and keep cool.