Wow, it is really July guys! Which means I have not posted on the blog for quite some time now. Well, no worries because I am back and with another mason jar dessert! I know I know, but I just can not get enough of these easy and portable desserts, so you should just jump on the bandwagon with me.
Banana pudding is such a Southern staple dessert and goes well with just about everything! From the family fish fry to the neighborhood barbeque, you cannot go wrong with taking this dessert along. My girlfriends and I could seriously bathe in warm banana pudding and we are always making it for our get-togethers.
Summertime is wild and crazy enough, and we/you just do not have time to be fiddling with plastic wrap and fancy dishes that could fall and break on your way to a picnic! So for your next gathering opt for one of these mason jar desserts. I promise you will not be sorry.
I hope you give this simple and delicious dessert a try this Fourth of July! Be safe and talk to soon!
Mason Jar Banana Pudding
- 3/4 c sugar
- 2 tblsps cornstarch
- 1 1/2 c half and half
- 3 egg yolks
- 1/2 c butter, cubed
- 1/4 c sour cream
- 1 tsp vanilla extract
- 3 bananas, sliced
- 2 c miniature vanilla wafers
- whipped cream for serving
- In a medium saucepan, combine sugar and cornstarch. Add half-and-half and egg yolks, whisking to combine. Bring to a boil over medium-high heat; cook for one minute, whisking constantly.
- Remove from heat, and gradually whisk in butter. Stir in sour cream and vanilla. Let cool slightly; cover and refrigerate until chilled.
- In resealable jars, layer custard mixture, bananas, and vanilla wafers; repeat layers as desired. Seal jars with lids, and refrigerate over night.
- When ready to serve, top pudding with sweetened whipped cream.