Our family recently ate out at a restaurant that served banana pudding in a Mason jar. It was heavenly. And I’m pretty sure the Mason jar made it taste even better! Naturally, we decided to come home and try making it ourselves.
I love to use Pepperidge Farm Chessmen cookies in my banana pudding, but you could easily substitute vanilla wafers or even graham crackers. The recipe will fill 5-6 pint jars, but that’s a pretty good-sized helping of banana pudding, so you could easily get more using smaller jars. Or if you don’t need that many servings, you can half the recipe. Either way, no one is going to be upset about eating the extra!
Who Dished It Up First: Inspired by Paula Deen’s banana pudding recipe.