Kitchen Redemption

I needed a little redemption after making the most horrible dinner late last week. NOTHING turned out. Not even easy peasy to make frozen vegetables. We were of course, more hungry than normal that night. I was so mad I couldn't talk all through dinner... that gross dinner.

After a few humbling days of just sticking with what I know, I decided to try a some new recipes again. Thank goodness, everything turned out last night.

Chicken Cordon Bleu stuffed with canadian bacon, Red Leaf Salad, and Italian Peasant Bread were on the menu.

Along with the grand finale... Peanut Butter-Banana Pudding for dessert.

Here it is! I thought it was so pretty!

Peanut Butter-Banana Pudding
(from Southern Living Secrets of the South's Best Barbecue)
This is a make ahead dish. Prep time: 10 minutes, Other: 2 hours.

1 (3.4 oz.) package French vanilla instant pudding mix
2 cups milk
1/3 cup creamy peanut butter
1 (8-oz.) carton sour cream
42 vanilla wafers
6 small bananas, divided
1 (8-oz.) container frozen whipped topping, thawed

Prepare pudding mix according to package directions, using a whisk and 2 cups milk. (Do not use an electric mixer.) Add peanut butter and sour cream, stirring well with a wire whisk.
Line a 2 1/2- qt. casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping.
Cover and chill at least 2 hours. To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.
Makes 8 to 10 servings.