"Banana Pudding can be a great snack. Remember that a little goes a long way to satisfy a sweet tooth so watch portion sizes. The Kid Kritics certainly enjoyed this!"
1 1/2-quart casserole dish
6 or more depending on ages
3-4 cups prepared vanilla pudding (nothing artificial) *Spread small amount of pudding on bottom of casserole dish.
1 bag Barbara’s Bakery Oatmeal Snackimals, Wheat-FreeCover pudding with a layer of cookies.
5 ripe bananas, sliced (Caroline recommends organic)Add a layer of sliced bananas over cookies. Pour about 1/3 of pudding over bananas. Continue to layer cookies, bananas and pudding to make a total of 3 layers of each, ending with pudding. Reserve 10 cookies and 10 banana slices for garnish. Cover and refrigerate if not serving right away.
For a pretty garnish and extra nutrients, sprinkle some nutmeg or cinnamon on banana pudding before serving.
* Caroline used 3 packages of all-natural store bought pudding cups. We recommend making the pudding from scratch to know exactly what ingredients are in it. If you use a boxed mix, look for organic if possible. If not, be sure to watch out for artificial sweeteners/flavors!