This month starts my four-month series of bite-sized delights called “Boat Bites”.  These are little gems of flavor anyone can easily transport to any fun outdoor event – especially to the boat!


Today, it’s all about the traditional Banana Pudding – only we put it in its own little container that is easily transportable.  Now, there are thousands of banana pudding recipes out there on the internet, but today, I will share mine.  The key is getting a cute little container with a top for easy transport – and, of course, not forgetting the disposable spoon!



1 1/2 cups water
2/3 cup instant vanilla pudding mix
1/2t teaspoon of Mexican vanilla
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) box vanilla wafers – You can also use Gluten-Free Vanilla Wafers
1 container of whipped cream
4 bananas, sliced



Mix together the water, pudding mix, vanilla and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.


Whip heavy cream to soft peaks. Fold the whipped cream into the pudding mixture until well incorporated.


In your small container, layer vanilla wafers (reserving five wafers for crumbled topping), sliced bananas, and pudding mixture until about ¾ way up.  Top with Cool Whip.  Crumble up a wafer and sprinkle on top.  Tighten lid (careful not to overflow).  Refrigerate for at least another 30 minutes before serving.