Banana Pudding

I have to admit, I have never been a huge Banana pudding fan. However, all that changed after eating my friend Melissa B.’s banana pudding. It is SO good. And super easy. It makes a ton, so make sure you are feeding a lot of people when you make it, otherwise you will be eating all the leftovers later!

Banana Pudding – Melissa B.
1 large instant vanilla pudding mix
4 small to medium bananas – sliced thick
1 small container cool whip
2 cups mini Vanilla Wafers (or crumbled large wafers)

In a large bowl, prepare vanilla pudding as directed and set in refrigerator for 5 minutes (or until pudding sets as normal). Add Cool Whip and blend well. Add bananas and Vanilla Wafers. Enjoy immediately or refrigerate until serving. Store in refrigerator after serving. Top with sliced banana or more Vanilla Wafers for garnish.


This is SO good. The Cool Whip gives it more of a fluffy consistency, rather than a pudding/custard type consistency. Which I am pretty sure is the reason I love it so much. It made such a huge bowl, that went I went to pick my son up from his friend’s house, I took it with me to share with them. Between 5 kids and 2 adults, we didn’t even finish half of it. And that was after several of us went back for seconds. I promise you, this is a great potluck dish! You won’t be disappointed!!!

Greek Salad Dressing

This dressing is WAY easy! I love Greek salad. And if I am making Greek salad, then I know I will have Feta cheese on hand. All the other ingredients are staple items I always have. I got this recipe from my friend Tricia L. years ago. However, the instructions on this recipe call for mixing it in a blender. I have never done that. I put it in a salad dressing shaker (or jar with a tight fitting lid) and just shake it up. No need to dirty your blender and all its parts!!!

Greek Salad Dressing – Tricia L.
4 tbsp. lemon juice
4 tbsp. red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. dried oregano
¼ tsp. garlic powder
½ cup olive oil
¼ cup crumbled feta cheese

Combine all ingredients in a container with a tight fitting lid. Shake well. Serve immediately or store in refrigerator until serving.

Of course I serve this dressing with a Greek salad. I like iceberg lettuce, tomatoes, cucumber, kalamata olives (or regular black olives), feta cheese, and a sprinkle of pepper!

This dressing also makes a great chicken marinade!