I took this to a guild potluck, and it was devoured in record time. Not only that, but everyone was clamoring for the recipe, so I added it to the cookbook. You’ll like it, too, and it’ll make a hit wherever you take it, I promise!
2 packages instant vanilla pudding, prepared according to package directions
1 12.5-oz. can of Spanish peanuts, chopped
4-5 fresh ripe bananas
Put a layer of pudding in the bottom of a 2-quart serving bowl.
Sprinkle a layer of chopped peanuts on top of the pudding layer.
Peel the bananas, slice, and make a layer of banana slices on top of the peanuts.
Repeat these layers until you’ve used up all the ingredients, ending with a layer of peanuts on top.
Refrigerate until time to serve. When serving, stand back so you don’t get trampled!