It’s a Yellow Kind Day

Today is National Banana Cream Pie Day. I cannot think of bananas without an overwhelming mixture of sadness and joy. Growing up, we all called my middle sister by her nickname, Anna Banana. Anne was a teenager and still ate Gerber Bananas.

It’s hard to believe Anne is no longer with us. I miss her every day. She was the middle daughter and glue that kept my younger sister and I together, sort of. It’s always sad when families fall apart. I really don’t understand how people who grew up under the same roof, taught the same values, could as adults be such polar opposites. I understand even less why such opposing views should become chasm between us that we struggle to bridge. It takes two people to argue. Just as it takes two people to forgive. When Anne past I feared that any hope of reconciling with Linda died with her. Dad is not in the best of health. It is my prayer that we can all come together before his passing.

Wow, got a little off track. I’d rather talk about Anna Banana. She was a scrapper. Anne never backed down from a fight. Although she eventually left her Catholic faith behind, she never lost her belief in Christ. We could talk about our different views on the Church with respect. I loved that about her. And I miss talking with my sister.

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Growing up, I don’t think we ate Banana Cream Pies very often. But we did eat Nilla Wafer Trifles. Those were my favorite. In honor of my sister, and our shared love of Banana Cream, I give you my Nilla Banana Cream Pie. Remember to hold those you love as close to you as possible. And never miss an opportunity to say I love you.

Nilla Banana Cream Pie
Nilla Wafer Crust
1-1/2 cups Mini Nilla Wafers
6 tablespoons Butter

Heat oven to 350-degrees. Spray a 9-inch pie tin with cooking spray.

Place wafers in the bowl of a food processor fitted with a blade. Pulse into crumbs. Melt butter, add to the crumb mixture. Pulse just until blended.

Press Wafer mixture into the prepared pie tin, spreading out on the bottom and up the sides. Place in the heated oven and bake for 5 minutes. Remove from oven; allow curst to cool completely on a wire rack.

Vanilla Banana Cream Filling
1 (3 oz) box Instant French Vanilla Pudding
1 (3 oz) box Instant Banana Cream Pudding
3 cups Milk

To make the pudding layer, empty the contents of the pudding packages into a mixing bowl. Add cold milk, whisk by hand to blend. Using an electric whisk, continue to whisk for about 2-3 minutes longer, until “soft” set. Place in the refrigerator to chill well and allow to thicken, about 30 minutes to an hour.

Finishing Touches
3 ripe Bananas
8 oz Cool Whip
Additional Wafers for garnish

Once the crust has cooled and the pudding is fully set, peel and slice bananas and set aside; reserving some for a garnish

Spoon half of the pudding over the crust, smooth out. Top pudding layer with sliced bananas.

Spoon remaining pudding over the banana layer, spread out smooth. Pile cool whip over the pudding. Decorate with reserved sliced bananas and wafers as desired. Refrigerate until ready to serve.

Remove from refrigerator about 15 minutes before slicing.

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Help us, O God our savior,
because of the glory of Your name;
Deliver us and pardon our sins
for Your name’s sake.
Lord, do not deal with us according to our sins.