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Back of the Box

© Kimberly Skopitz

My mother was neither a particularly creative or good cook. She had a few things she did well, though, little items I miss sometimes-a spice cake from scratch that she never measured anything for, peach cobbler that could ease heartache, and a banana pudding that was light yet substantial. All it's ever taken is for me to see 'banana pudding' on the menu for me to try and taste a piece of nostalgia. I'd wait expectantly, happily, confident.

Only to be disappointed, and to know that it would be so from the very moment I would see it-no meringue. My mother's banana pudding had wonderful meringue (the only dessert to be so graced in my household). As good as other banana puddings might be, they aren't ideal without a mile high layer of white fluffiness topping them.

But my husband and I decided to try to make one the other day, without the additions of premixed puddings, wondering where to find a recipe, when I glanced down at the box of Nilla wafers I was holding. And there, in nice clear print with the recipe title in red, was Original Nilla Banana Pudding. With a pudding that you made from scratch in a double boiler and a meringue topping.

Mom's recipe for my favorite childhood dessert came from the back of the box. Sadness and elation competed for dominance.

Trial by Fire It's an interesting custard/pudding-flour thickens it instead of cornstarch, and as a result there seems to be little chance of it turning to scrambled eggs (always the worry when making a custard). Very simple, and although the directions are quite clear on constant stirring, a moment or two away won't hurt.

The only problem, such as it is, is that I couldn't get quite as many bananas in mine as the recipe calls for-four bananas seemed quite a bit once they were in the pan, but the recipe does call for five. Small bananas, perhaps.

The meringue is easy (two minutes in your mixer on medium high, then gradually add the sugar and vanilla extract, two minutes at the same speed, and voila!) and delicious. Creamy, cookies all nice and soaked through, slices of banana to convince you it's all rather healthy (and really, it's not too bad--just the fat of the cookies and egg in it, no butter, etc.)

The pudding came out wonderfully, whether you prefer warm (like me) or cold (like my husband). As easy and tasty as this is, it's a curious that restaurants no longer seem to bother.

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