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Ok Japan, you all seemed to really like the Biscuits and Gravy, but how about this time we try a desert dish? Has anyone suggested Southern Banana Pudding to all of you yet? How to Make: Southern Banana Pudding (Easy, No-Bake) Serves: 4–6 INGREDIENTS: - 3–4 ripe bananas - 200–250g vanilla cookies or biscuits (Marie biscuits work) - 2 cups (480 ml) milk - 1 pack instant vanilla pudding mix (or custard powder) - 1 cup (240 ml) heavy cream (or whipped topping) - 2–3 tbsp sugar (optional) INSTRUCTIONS: 1. Make the pudding: - Mix pudding powder with cold milk. - Whisk until thick. - Let sit for 5 minutes. (If using custard powder: heat with milk + sugar until thick, then cool.) 2. Whip the cream: - Beat cream until soft peaks form. - Add sugar if desired. 3. Combine (optional but recommended): - Fold half the whipped cream into the pudding mixture. 4. Layer: - Layer cookies on the bottom. - Add sliced bananas. - Spread pudding mixture on top. - Repeat layers until ingredients are used. - Finish with pudding on top. 5. Top: - Spread remaining whipped cream over the top. - Optional: crumble cookies on top. 6. Chill: - Refrigerate for at least 2–4 hours (overnight is best). NOTES: - Use ripe bananas for best flavor. - Do not skip chilling time. - Keep pudding thick to avoid a watery texture.