Banana Pineapple Passion image courtesy of kraftrecipes.com
Date: Labor Day, September 6, 2010
Time: 3:30 PM
*ring….ring…ring*
Me: Hello?
The Mister: We’ve been invited to a barbecue with [the bachelor artists]. I’ll be home at 5:30 to pick you up. We really should take something.
Me: Ummm, what? It’s not like this is a lot of notice….
The Mister: I know. I’m sorry. It was really last minute. If we don’t take anything, it’s okay.
*We hang up after discussing some other logistics*
I go over to the pantry. I spy a box of vanilla pudding. I do an Internet search with “vanilla pudding recipes” as the key word. Over at the Kraft website, I find a recipe calling for three ingredients: vanilla pudding, a 20 oz. can of pineapple chunks, and a banana.
I have two 8 oz. cans of pineapple chunks plus some opened pineapple juice in the fridge. I have a banana. And, of course, I have the vanilla pudding.
The Mister comes home and I inform him that I am a genius! He said he already knew that I am.
Banana Pineapple Passion from Kraftrecipes.com
ADD pineapple with liquid to dry pudding mix in medium bowl. Stir 2 min. or until well blended. (Mixture will be thick.)
Add pineapple juice to the pudding (I know the recipe says to just dump from the can into the pudding, but I wanted to mix the pudding up, first)
Add the pineapple chunks
ADD bananas; mix lightly.
Add the banana(s). I only had one banana but it was pretty big and seemed to work okay.
SERVE immediately. Or, cover and refrigerate until ready to serve.
The finished product!
Seven servings, 1/2 cup each.
***
I didn’t know how many people would be at the barbecue so I didn’t make individual servings. I just mixed and served it in one of my Pyrex bowls.
Verdict: This is a good “in a pinch” dessert or snack recipe. The three bachelor artists and The Mister loved it. We brought the leftovers home and The Mister had it for a late night snack again on Tuesday, although he said it was losing its flavor. By Wednesday, though, the leftovers were runny and starting to ferment.
Is this recipe a keeper? Yes, it is. I probably won’t add it to my rotation but it is nice to have it “just in case” I need to whip something up at the last minute to impress some bachelor artists.
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Thanks for posting this recipe. And I think that’s so true of Jell-O desserts including pudding: they’re good when they’re fresh but they don’t keep well.
I like to fold drained crushed pineapple into tapioca pudding. It makes a quick dessert seem a little more special — if you like pineapple, of course.
Oh, I like that idea, Kathy!
We don’t seem to eat Jell-O with fruit added fast enough because it we always end up throwing it away because the fruit has gone bad. I wonder how they managed to keep it longer for a day or two during Jell-O’s heyday?
that is an interesting ?? about the jello – we also have that problem. wonder if there is a way to find the answer?
docM