Icebox Banana Pudding

BPI reached way back in my recipe box this past weekend for this Southern delight! By way back I mean I’ve had this recipe for over 30 years… Even the title signifies it’s an old recipe. You don’t hear the refrigerator called an “icebox” these days! There was a sweet older woman in our church in Athens, Georgia named Miss Lillie Bell, and this is her recipe. When I was a young wife and mama she was a mentor to me, but I didn’t realize that’s what was happening at the time. All I knew was that she loved me. She just quietly came alongside and helped me with my two young boys. She worked in a mill that made clothes for children and she literally provided clothes for my boys when they were toddlers.  She made teacakes for my husband Gary too – that will be another post for another time!

I brought this banana pudding to work yesterday to celebrate working surviving 🙂 one year in the Superintendent’s office. (See yesterday’s post!) Here is the recipe for you:

ICEBOX BANANA PUDDING

  • 2 four-serving sizes of Jell-O Vanilla Instant Pudding Mix
  • 3 cups of cold milk
  • 1 can of Eagle Brand condensed milk
  • 1 large container of Cool Whip
  • 1 box of Nilla Wafers (no off brands please)
  • 6 to 7 bananas

I layer mine in a trifle bowl – wanted you to know that first!

  1. Using a mixer (I use a hand mixer) mix the instant pudding mix and 3 cups of cold milk in a large bowl.
  2. Pour the Eagle Brand milk in the pudding mixture, continue to mix until creamy and well blended.
  3. Now add 1/2 to 2/3 of the Cool Whip (save enough to spread on top) to the pudding mixture and mix well.
  4. Layer in this order: vanilla wafers, bananas, pudding, vanilla wafers, bananas, pudding…repeat!
  5. Top with Cool Whip.
  6. Chill at least 4 hours or overnight is best.

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Comments

  1. BETTY MARCUS says:

    Lillie bells recipes were the best. BRING BACK SOME GOOD MEMORIES. I WOULD PICK UP
    LILLIE BELL BETWEEN SUNDAY SCHOOL AND CHURCH AFTER SHE GOT UNABLE TO SIT FOR
    BOTH SERVICES. SHE WAS SUCH A JOY TO BE WITH. GREAT GODLY WOMAN. I HAVE SUCH FOND MEMORIES OF YOUR FAMILY. THE BOYS WERE SUCH FUN WHEN WE BABYSIT FOR THEM. I AM SO PROUD OF BOTH OF THEM.

    • Mrs. Betty – you have made my day! I’m so proud of you for replying on my blog. Thank you for all you did for me! I will never forget you coming to take care of Jeremy when Gary and I both had a virus. You are a precious lady and I love you so much!

  2. Barbar Collins says:

    How do you keep the bananas from turning brown? Sounds delicious. Thanks

    • Barbara – they don’t turn brown – I guess it’s because they are covered in the pudding mixture and layers. I like them just right – not green – not too ripe. Just ripened, about “4 days” from the grocery store when green is what I like.

  3. gail carroll says:

    We love it with banana cream pudding.

    • Gail – I have a friend who uses the banana flavored pudding – I don’t care for that because it’s not “real” banana flavor – I let the bananas speak for themselves! 🙂 We prefer the vanilla pudding in the mixture. Thanks for sharing!

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