Tuesday, July 26, 2011

Roylene's Banana Pudding


After the birth of our 4th baby girl, this was one of the desserts that my mother-in-law brought me along with wonderful meals, comfort food, at its best. If you've followed along for a few posts, you may have read about Jackie's Journey. Stunned by the diagnosis of multiple, life-threatening congenital heart defects for Jackie when she was 5 days old, I was immediatley ushered into a whirlwind state of desperation, crying out to the Lord to save my daughter's life. In these weeks of staying by her side at Texas Children's Hospital, from the neonatal icu, to the cardiac critical care unit, to the 15th floor to home, God showed his kindness to our family time and time again in the most amazingly detailed ways through family, friends, doctors, nurses, hospital staff, and people we had never met. Comfort came in the most ordinary of ways, made extraordinary by our extraordinary need: meals brought to us in the hospital and at home, a parking garage card, brownies, magazines to read, taking care of our other daughters, a hug, notes of support on Jackie's carepage...I could go on and on. And so, Roylene's banana pudding, the taste of comfort, because very often, when you meet someone's physical need, you touch their soul just as much.

Roylene's Banana Pudding

1-14 oz. can sweetened condensed milk
1 1/2 c. cold water
1-4 serving instant banana flavor pudding
2 c. whipping cream, whipped
1 box vanilla wafers
3 medium bananas, sliced and dipped in real lemon juice

In a large bowl, combine the sweetened condensed milk and water. Add pudding mix and whisk well. Chill 5 minutes. Fold the whipping cream into pudding mix. Spoon 1 cup pudding mix in a 2 1/2 quart glass bowl. Top with wafers and bananas. Repeat twice.



Amy

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