I caught a ride on the 40-hour train this week and, as a result, Saturday and Sunday have now become very sacred. No doubt I'll be spending the weekend cooking, cleaning and catching up.
Anticipating this turn of events, I made JB something special last weekend.
Peanut Butter Banana Pudding! It's just like it sounds--very rich, but oh so satisfying.
4 cups milk
2 packages butterscotch pudding mix
1 1/2 cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioner's sugar
4 medium bananas, sliced
Combine milk and pudding mixes until blended. Stir in 1/2 cup peanut butter.
In a small bowl, combine graham cracker crumbs and confectioner's sugar; cut in the remaining peanut butter until crumbly.
In a large serving dish or individual desert bowls, layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers. Chill until served. (yields 12 servings)
Dinner this week has been an impromptu mess and we're all suffering. I welcome your ideas and quick dinner recipes.