In the south… it’s “puddin’” not pudding. I like the way words are used here, that beautiful southern drawl. Unfortunately, it’s not heard enough in Charlotte, NC. You see, this area is quite transient and full of northerners relocating to get away from the cold temperatures. When we moved back here to NC, I considered myself to finally “thaw out” and enjoy my summers in the southern sweltering heat. I guess I love the south by nature, as I’m always cold when we lived up north, so living here comforts me. No heavy sweaters, thick socks or ski coats needed most of the year. Sign. Me. Up.
So speaking off thawing out, and hot summer days… It’s the perfect time to discuss what I’ve made yesterday. It’s a quick simple recipe, most of you already have done this once or twice, but I love the variations that can be done to Puddin’ Pie. The best part of this pie is that it’s frozen and then thawed slightly. It reminds me of those childhood days, enjoying pudding pops while hanging out in the backyard with my sister.
- Sugar-Free Fat Free Instant Chocolate Pudding Mix
- One ripe banana
- 2 cups 1% milk
- 1.5 cups Heavy whipping cream
- 1 cup sugar
- 1 tsp. vanilla
- 1 frozen pre-made pie crust
- Hazelnut crunch topping (optional)