Cookbook Chronicles: Aunt Opal's Banana Pudding

Cookbook Chronicles is an on-going series at The Bookery. Over the course of the next year, we'll delve into Joanna Gaines' first cookbook, Magnolia Table, trying one recipe per month.

The recipe: Aunt Opal's Banana Pudding

The cookbook: Magnolia Table by Joanna Gaines, page 287

The details: For years, I have followed my friend Kelly's recipe for banana pudding religiously. Kelly shared the recipe with me during college, and it's been a crowd-pleaser every time I have made it since.

So, when you live in the South and already have a dependable banana pudding recipe, why try a new one? Well, because sometimes, you find a delightful recipe that's even more of a crowd-pleaser than your old favorite. I actually made this recipe twice in a week's time—once for a monthly dinner I have with friends who are more like family and again for a get-together with members of my small group at church. Both times I came home with a completely empty trifle bowl. So, it suffices to say that this recipe will be making it into regular rotation in my simple-but-delicious list of no-fuss desserts.

The adjustments: Both times I made this recipe, I was in a hurry. So it's good that it's fairly easy and comes together quickly. While the recipe calls for homemade whipped cream, I was in a "give yourself some grace" mood and used Cool Whip, which Joanna does mention as a substitution. I rarely have whole milk in the house, so I simply used the milk I had, which was 2 percent. It turned out fine and maybe makes this dessert a smidge healthier.

The verdict: This dessert is delicious! My tried-and-true recipe does not include cream cheese (which is a bit hard to find right now!), and the addition creates a velvety pudding with a depth of flavor and a creamy consistency. Paired with the sliced bananas—it's a light dessert I could eat for days on end!

Up next month: Bow Tie Pasta, page 229

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