Happy Easter, bawk-bawk!

 

Do y’all remember this M&M’s ad for Easter?

 

My family loved that commercial so much that, from that season on, that’s how we greeted one another on Easter – Happy Easter, bawk-bawk!

Easter, in my opinion, is one of the best holidays of the year. We get to celebrate the resurrection of Christ, (*Note – Googling “what is Easter about?” brings about several controversial sites; I found this one to be the most legitimate), and the vibrant colors of newly born flowers, birds, and yes, Easter eggs. I love color! Apparently I got that trait from my mom – she dressed my two sisters and me in colorful, albeit pastel, outfits every year for Easter. I don’t recall the weather ever being warm on Easter. It seems every picture she has of us on Easter Sunday we’re all cuddled together, arms wrapped around ourselves or each other, with our already stringy hair flying away in the wind. But this year, (according to the weather channel at this moment anyway), is supposed to be warm and mostly sunny.

We are fortunate enough to have a big feast at my parent’s every year for Easter. I normally make my candy carrots, but in years past I have made fancy-looking cakes that were super-easy to do. Somewhere in this mess of a house are the original hard-copy photos of the Easter basket cake and the Easter bunny cake I made years ago, and probably the recipes too, but I ain’t about to go looking for them, sorry. Instead, check out these links for the recipes and photos – they’re either the very ones I used, (although I most likely changed something up as I always do), or similar enough.

Easter basket cake at Family Fun.

Easter bunny cake at All Recipes.

Meanwhile, here’s a great Easter dessert for you to try – my banana pudding. It’s easy, and, (since it has that fruit in it), can be considered healthy! Enjoy and I hope you all have a very happy Easter!

Banana Pudding

• 2 small (3.4 oz) packages instant vanilla pudding  *Note – for even better results, use 1 box vanilla and 1 box white chocolate or butterscotch pudding
• 1 cup milk
• 1 – 14 oz can sweetened condensed milk
• 1 – 8 oz container sour cream
• 8 oz whipped cream, (packaged or homemade – recipe for homemade below)
• 4 – 6 sliced bananas
• ½ package (about 25 cookies) + ¼ package (about 15 cookies), vanilla wafers (crush the ¼ package)
• 4 whole graham crackers, crushed

 In medium bowl, whisk together pudding mix and milk until mix is dissolved.  Refrigerate 15 minutes, until partially set, (may be set without refrigerating, dependent upon weather – usually mine doesn’t get thin enough to have to set in refrigerator).  Stir in condensed milk until smooth.  Fold in sour cream and whipped cream.  Fold in bananas. 

Make a single layer of vanilla wafers in the bottom of a 9×13 dish.  Spread pudding evenly over wafers. Repeat process, adding two more layers (use the 1/2 package whole wafers). Crush remaining wafers [1/4 package] and graham crackers together and sprinkle on top.  Cover with plastic wrap and refrigerate until serving.

Homemade whipped cream

*Note: measurements are approximate – I just keep pouring and mixing until I have the consistency (whipped) and amount I want. This makes a little more than you’ll need for the banana pudding. You can store what you have left over in the freezer to put on pies later! Also, depending on what you’re making it for, you can add about a tsp. of appropriate flavoring extract or liqueur; for example – when making whipped cream for pecan pie, I add 1 tsp. Gran Marnier. This can be done after freezing and thawing, in case you’re unsure what you want to do with it later.

• 2 cups confectioner’s sugar
• 1 pint heavy whipping cream
• 1 Tbs. vanilla

Pour about half of confectioner’s sugar, whipping cream, and all vanilla in mixing bowl. Start mixing on low speed, increasing speed to high, and stopping mixer occasionally to scrape sides. With mixer off, pour in more sugar and whipping cream, then mix again beginning on low, increasing to high. Repeat process until all is incorporated and whipped cream “peaks” and sticks to spoon.

 For fancy presentation, put a big whopping spoonful of banana pudding in blue margarita glass, top with a vanilla wafer, and drizzle with butterscotch sauce.