The Proof is in the Pudding
As you may have noticed, we’re not big on desserts here at ES. It’s not that we don’t have a sweet tooth (oh we do), it’s just that we don’t have any idea how the eff to make them. The closest most of us come to cooking a dessert is mixing blueberry vodka.
That’s where our good friend jac-jac-jackie comes in. Not only can this girl whip up something as complex as banana pudding from scratch, but she adopts the ES spirit to her desserts, throwing in crazy ingredients like peanut butter and Kashi cereal. This gooey and crunchy deliciousness was gone in 60 seconds at a recent ES dinner party. Here’s the hookup:
Peanut Butter-Banana Pudding
3 large bananas chopped into rounds
1 box Nilla wafers
8 oz. no sugar added chunky peanut butter (1/2 jar)
2 cups Kashi Go Lean Crunch cereal- I used the honey almond variety
4 cups milk
6 Ts. corn starch
1/2 cup sugar
1 large egg + 2 yokes
1 Ts. vanilla extract
2 Ts. butter
Put 3 cups of milk and all the butter in a large pot and place on low heat.
Mix the cornstarch with the remaining cup of milk until dissolved. Whisk sugar, eggs + extra yokes, and vanilla into the cornstarch/milk mixture and set aside. When the milk and butter are close to boiling, add mixture and stir with a wire whisk until thick. Remove from heat and add bananas. Place pudding into the fridge to cool- about 2 hours.
Spread the peanut butter onto the bottom of a 9 X 12 pan and cover with the Kashi cereal. (Warm the peanut butter up if you need to). Layer Nilla wafers on top of cereal/peanut butter. Spoon banana pudding on top of wafers and top off with another layer of wafers.
Voi-la! Peanut butter banana pudding.