Old-Fashioned Banana Pudding Recipe — This 100% scratch homemade banana pudding recipe is made with vanilla pudding, ripe bananas, and Nilla Wafers. It’s EASY to assemble and SO GOOD!!
Old-Fashioned Banana Pudding Recipe
I recently had a craving for banana pudding. I don’t know why banana pudding of all things popped into my head, but I couldn’t stop thinking about it.
So I had to make it. Plus, I love Nilla wafers and they’re layered in the pudding and sprinkled on top. Over time, they soften from the pudding but still retain some crunchiness, I’m in heaven.
This no-bake banana pudding recipe reminds me of the banana pudding my grandma used to make. It’s sweet, creamy, and thick with abundant vanilla.
The pudding itself has no bananas in it, but they’re layered in the pan with Nilla wafers, making the pudding quite universal for non-banana desserts.
If you’ve never had pudding from scratch, it’s nothing like pudding mix from a box. I love the results of pudding mix in cookies or banana bread, but for eating as-is, scratch pudding is the promised land.
The homemade banana pudding is sweet, luscious, and smooth with big nostalgic appeal. The texture from the wafers and the bananas, both suspended in thick and creamy, is pure good old-fashioned comfort food in a bowl.
If you’ve never made Nilla Wafer banana pudding from scratch, you’re going to love it.
Old-Fashioned Banana Pudding Ingredients
To make this banana pudding from scratch, you’ll need:
- Granulated sugar
- All-purpose flour
- 2% milk
- Vanilla extract
- Nilla Wafers
- Ripe bananas
Can I Use Another Type of Milk?
I have only made this recipe with 2% milk. The pudding was wonderfully creamy and thick with 2% and I think whole milk, half-and-half, or cream would make it too thick. I’m not sure how using a non-dairy milk would work.
Is There a Nilla Wafer Substitute I Can Use?
If you don’t have Nilla Wafters in your area, try graham crackers.
How to Make Old-Fashioned Banana Pudding
Making homemade banana pudding is like making gravy. It’s easy, but you’ll become best friends with your whisk for about a half hour.
Get everything you need out and ready before starting because you’ll be busy whisking. Mise en place.
Make the vanilla pudding: In a medium sauce pan, combine sugar, flour, optional pinch of salt, and pour 2 cups of 2% milk over it. Heat the mixture until it begins to boil gently, whisking frequently.
If you don’t whisk frequently, tan pudding skin will form on the bottom of the pan. When it breaks up, you’ll have tan chunks floating through your creamy mixture. No thanks.
Keep the heat at medium because cranking it up will likely cause the mixture to scorch, so just take your time.
It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking. I was staring into the proverbial pot that never boils, whisking it.
After the mixture boils, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. Take it off the heat and add vanilla.
In a glass measuring cup, whisk together 3 eggs and add about 1/4 cup of the hot pudding mixture to the eggs, whisking the whole time. This is called tempering eggs and if you don’t do it, you’ll literally scramble them.
Slowly pour the contents of the measuring cup into the sauce pan, whisking the entire time. Return the pan to the heat for about 2 to 4 minutes, whisking the whole time. This cooks the eggs.
Assemble the pudding: In the meantime, layer Nilla wafers, topped with bananas, in an 8×8-inch or similar sized pan. Mine was 10×7 inches.
Pour half the pudding over the wafers and bananas. Add another layer of wafers, bananas, and top with the remaining pudding.
Can I Double This Recipe?
I imagine so, but I’ve only made it as written so any modifications you make will be trial and error. If doubling this banana pudding recipe from scratch, assemble it in a 9×13-inch baking dish.
Can I Prep This in Advance?
I don’t see why not! Like I said, this old-fashioned banana pudding will last up to 4 days in the fridge, so you’re fine to make it the night before you plan on serving it.
How to Keep Bananas From Turning Brown in Banana Pudding?
Once sliced, it’s normal for bananas to turn slightly brown in the Nilla Wafer banana pudding. They’re still completely safe to eat, but I know they don’t look as appealing.
Using ripe, but not brown, bananas helps prevent them from turning brown once sliced.
Also, if you choose to top your homemade banana pudding with whipped cream that helps too. It seals in the bananas and prevents them from being exposed to the air (which is what turns them brown).
Can I Add Whipped Cream on Top?
Of course! Serve this homemade banana pudding like you grew up eating it. You can use your favorite whipped cream recipe, or you can use the whipped cream I made for this cake.
How Long Will Homemade Banana Pudding Last?
Once assembled, this easy banana pudding from scratch will last up to 4 days in the fridge if stored in an air-tight container. The bananas won’t brown since they’re not directly exposed to the air, but the Nilla Wafers will soften over time.
Can You Freeze Banana Pudding?
The homemade vanilla pudding itself can be frozen and thawed no problem, but once you’ve assembled the entire dessert I don’t recommend freezing it. The Nilla Wafers will become soggy and the banana slices will likely become grainy once frozen.
Tips for Making Old-Fashioned Banana Pudding
Bananas: I used ripe bananas, but not over-ripe. Save those really freckled and speckled ones for banana bread. They will just disintegrate and biting into slightly firm banana slices is the goal.
Nilla Wafers: I used Reduced Fat Nilla Wafers for two reasons. First, the obvious to save calories and fat when possible so you can eat more dessert. Secondly, the Reduced Fat variety are firmer, crunchier, and don’t turn to mush as easily, an advantage here.
Topping: If desired, you can top this homemade banana pudding with whipped cream as well as crushed Nilla Wafers. Make it however you grew up eating it!
What Readers Are Saying
This old-fashioned banana pudding recipe has been one of the most popular spring and summer desserts on my site for the past few years. Here are a few 5-star reviews readers have left on this recipe:
“Homemade banana pudding is one of my favorite desserts. My grandma has always made it for me. I recently relocated and had a craving for it. Just like the rest of her wonderful desserts she didn’t have a recipe! So, when I came across this recipe I was thrilled because it consisted of all the ingredients my grandma uses. I made it and it was absolutely DELICIOUS! It lasted one day at our house. Five stars all the way!” — Yvette
“This is definitely how my grandma used to make it way back in the early 70s!” — Cyndi
“Made it, was amazing! Thank you” — Mariya
“This was a delicious dessert. My husband loved this. Thanks for a wonderful recipe! This was the first I’ve made from your website and I’m sure there will be many more that I will make. :)” — Amy
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Old-Fashioned Banana Pudding
I used ripe bananas, but not over-ripe. Save those really freckled and speckled ones for banana bread. They will just disintegrate and biting into slightly firm banana slices is the goal.
I used Reduced Fat Nilla Wafers for two reasons. First, the obvious to save calories and fat when possible so you can eat more dessert. Secondly, the Reduced Fat variety are firmer, crunchier, and don't turn to mush as easily, an advantage here.
If desired, you can top this homemade banana pudding with whipped cream as well as crushed Nilla Wafers. Make it however you grew up eating it!
- 3/4 cup granulated sugar
- 1/4 cup all purpose flour
- pinch salt, optional and to taste
- 2 cups 2% milk
- 1 tablespoon vanilla extract
- 3 large eggs
- about 50 Nilla Wafers, divided (I prefer the Reduced Fat version; substitute with graham crackers if necessary)
- 3 to 4 large/XL ripe bananas, sliced into 1/4-inch rounds (use ripe bananas not over-ripe, they’re too mushy)
- about 3/4 cup coarsely chopped Nilla Wafers, for sprinkling (about 20-25 wafers)
- Get everything you need out and ready before beginning because you’ll be busy whisking and read the recipe over, at least twice, in full.
- In a medium sauce pan combine the sugar, flour, optional pinch of salt, and pour the milk over it.
- Heat this together over medium heat until it begins to boil gently, whisking quite frequently so that pudding skin doesn’t form on the bottom of the pan. Keeping the heat at medium is advised because higher heat will likely cause the milky mixture to scorch. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking.
- After you see the mixture boil, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. A transition comes when the pudding gets thicker by the stroke. Use your judgment and when you think the pudding has thickened up sufficiently, take it off the heat.
- Whisk in the vanilla; set aside.
- In a glass measuring cup, whisk together 3 eggs (using the same whisk is fine).
- Add about 1/4 cup of the hot pudding mixture to the eggs, whisking the whole time to temper the eggs so they don’t scramble.
- Slowly pour the contents of the measuring cup into the sauce pan, whisking the entire time so you don’t scramble the eggs.
- Return the pan to the stove, and cook over medium heat for about 2 to 4 minutes, whisking the whole time. This cooks the eggs. You’ll know when the pudding is done and you can take it off the heat. It will be thick, creamy, and will look like pudding. It thickens up as it cools so don’t over-cook it or it can get a little too firm. Take it off the heat; set aside, whisking every few minutes so skin doesn’t form.
- In an 8×8, 10×7, or similar sized pan (9×9 is too big) make one even flat layer of Nilla wafers, covering the entire base of the pan (about 24 wafers).
- Top with banana slices in an even flat layer, covering the wafers.
- Whisk pudding and pour half over the bananas, smoothing lightly with a spatula.
- Repeat the layers, making one flat layer of wafers, another layer of bananas, and top with remaining pudding, smoothing the top lightly with a spatula.
- Cover with plasticwrap and refrigerate the pudding for at least 4 hours, or overnight.
- Before serving, evenly sprinkle the chopped wafers over the pudding.
Pudding will keep airtight in the refrigerator for up to 4 days. The banana slices don’t turn brown, although the wafers do continue soften as time passes.
Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 67mgSodium: 175mgCarbohydrates: 54gFiber: 2gSugar: 35gProtein: 6g
More Banana Dessert Recipes:
Easy Banana Cream Pudding Pie with Cream Cheese Crust – The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!!
Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze — Fudgy is the only word that describes these bars! They’re the banana equivalent of moist, fudgy brownies with zero trace of cakiness.
Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!
Caramelized Banana Upside Down Cake — This upside down cake is super moist thanks to the combination of sour cream, buttermilk, and vegetable oil. It’s so easy to make, and the caramelized banana flavor is impossible to resist!
Banana Bread Pudding – Bread pudding meets banana bread in this EASY recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!
Six-Banana Banana Chocolate Chip Cake – Yes, 6 bananas in 1 cake means it’s super SOFT, moist, and has robust banana flavor with chocolate chips in EVERY bite!
Banana Oatmeal Chocolate Chip Cookie Bars – A FAST and EASY dessert that is on the HEALTHIER side with only 1/4 cup butter and no oil!! Bold banana flavor, chewiness from the oats, and plenty of chocolate in every bite!!
Banana Cream Pie Bars – Faster and easier than making a banana cream pie and taste AMAZING!! A crunchy crust, tender banana slices, luscious banana pudding, and creamy whipped topping make these layered pie bars WINNERS!
Originally published March 2014 and republished with new commentary and photo collage September 2019.
Homemade banana pudding is one of my favorite desserts. My grandma has always made it for me. I recently relocated and had a craving for it. Just like the rest of her wonderful desserts she didn’t have a recipe! So, when I came across this recipe I was thrilled because it consisted of all the ingredients my grandma uses. I made it and it was absolutely DELICIOUS! It lasted one day at our house. Five stars all the way!
Thanks for the 5 star review and glad it was absolutely delicious and only lasted a day in your house! My grandma was a wonderful cook and unfortunately never wrote anything down so I can completely relate.
This is definitely how my grandma used to make it way back in the early 70s! I tripled the pudding recipe because I’m allergic to bananas. My kids got the banana pudding and I I took another bag of wafers and just made myself banana-less pudding. It really was delicious to me, especially while still warm.
Thanks for the five star review and great to hear your grandma used to make it like this way back when! Great thinking to do a double batch and portion off your part banana-less and then add bananas for the kids.
Made it, was amazing! Thank you.
I am glad to hear it turned out amazing!
I want to use this recipe to make banana pudding shot glasses for a reception. After chilling in the fridge over night, can it be sat out on the table for a couple of hours?
I think for a few hours it will be fine. I would just make sure it’s extra chilled and as long as the room is not overly warm or it’s not outside outdoors, I think you should be fine.
If you overcook it, use an immersion blender to smooth it out. Similar to 1/2 of my mother’s recipe I have made for years. Use half the flour, sugar, and vanilla for 4 cups whole milk.
Tried this tonight . But looked at a few different recipes before using yours. Mostly, everyone has similar ingredients. I used 2% milk for my mixture …. I tempered my eggs with a little hot mixture ( I used whole egg) and slowly added to the milk mixture. Problem is, my pudding got completed gritty.. the texture was awful and I threw it away. So upset of course. did I over cook it ? Should it not have been so thick before adding egg? I thought it should have been nice and thick before egg and then even thicker after. So many questions and so afraid to do it again as waste the ingredients! Any feedback would be so appreciated.
did I over cook it = yes
Should it not have been so thick before adding egg? = It’s hard to say but I think it was overcooked in general. This is from step 9 of my directions: “You’ll know when the pudding is done and you can take it off the heat. It will be thick, creamy, and will look like pudding. It thickens up as it cools so don’t over-cook it or it can get a little too firm. Take it off the heat; set aside, whisking every few minutes so skin doesn’t form.”
I would suggest googling ‘why does pudding get gritty/grainy’ and doing some research on it. I haven’t had it personally happen so cannot give you concrete feedback other than I think it was overcooked.
I would try it again…all in all, even if it’s a total loss, you are out 3 eggs, a bit of sugar, and 2 c of milk. Probably $2 or $3 dollars worth. It’s not like you just ruined lobster tails. Think of it as an experiment. If you don’t try it, it will irritate you more until you get to the bottom of it!
Good morning! A few questions….
-Thoughts on modifications for doubling the recipe? Pan sizes?
-Thoughts on topping with homemade whipped cream (what is your go to recipe?)?
-Thoughts on pan sizes if you didn’t double but wanted 2 separate containers?
Thank you so much!! Have a great day!
I’ve only made the recipe as I’ve written it so tinkering around with it and modifications will have to be trial and error. Good luck!
Thank you for the comment. Do you have a homemade whipped cream recipe that I could serve on the side?
You could use the whipped cream from this recipe https://www.averiecooks.com/2016/04/the-best-tres-leches-cake.html
I wanted to make banana pudding from scratch and this was so yummy. Thanks for a great recipe. I ate half of 8×8 dish all by myself.
Everyone is saying how yummy it sounds but no one is saying how yummy it is.
This was a delicious dessert. My husband loved this. Thanks for a wonderful recipe! This was the first I’ve made from your website and I’m sure there will be many more that I will make. :)
Thanks for trying this recipe! Of all recipes to make first, this wasn’t one I would expect (usually it’s cookies or bars) so if you can make this, 98% of everything else on my site is faster and easier! Glad you and your hubby loved this!
Awwwww, this dessert really brings me wonderful memories of my childhood, Averie. We didn’t have them often but sometimes, for a treat, my mom would buy a box of Nilla wafers (usually when they were on sale) and my sisters and I would fight over every single precious cookie. Making pudding from scratch is definitely an arm work out but you’re right, the flavour and texture is worth it over the boxed mixes. I love banana desserts so this is right in my wheel house. Love this and your beautiful photos!
That looks absolutely heavenly, never thought I’d like banana pudding until I tried the one at Magnolia Bakery in NYC and I realized its quite lovely when the custard is vanilla/plain but there are bananas layered in, just like yours :)
Oh I would LOVE to try the Magnolia version! I have their cookbook (need to see if it’s in there – probably not) but the in-person version would be heavenly I presume!
Oh yum! It’s been a while since I’ve had banana pudding but now you’ve got me craving it too :) this looks so delicious!
Yum! Nothing beats an old fashioned banana pudding! And Millard wafers! Mmmmm. :) pinned!
Thanks for pinning!
I never had banana pudding until a few years into my marriage. My southern raised wife was holding out on me. BIG time! By the looks of it I’m sure she would approve of this. Maybe I’ll surprise her one day.
If you have a Southern wife and you made this for her, I think she would be ecstatic!!!
Pudding would never be my first pick for dessert but this looks amazing! Vanilla wafers are classic.
This is just what I need at 11PM as I’m sure this will relieve ALL of my tax stresses! Plus, Nilla wafers are my guilty pleasure!
Girl this stuff was SO GOOD! The pan weighed like…10 lbs. It’s ridic comfort food. So, so good! Would help your tax stress. So would a couple drinks :)
I love Nilla wafers and a banana combination!
My dinky little arm muscles would get tired whisking for that long — you must have been able to skip your run that day! ;) I’ve actually never had banana pudding, but with how much I love them (I eat one every day with breakfast!), that needs to change. It’s too funny how you mentioned scrambling the eggs if you don’t temper them… My mom accidentally did that making brownies for a bake sale as a 7-year-old, and she’s never made them from scratch since. It scarred her for life!
I don’t skip workouts. Period. They are my sanity :) And I saw your McDonald’s copycat on the Ziplist newsletter – congrats!
Aww Averie, you’re just the sweetest — thank you so much!! I thought my mom and I were the only ones to ever read those newsletters. I’m so touched that you noticed! :) And I completely agree, workouts keep me sane. Especially when I’m up to my elbows in brownie batter and cookie dough!
I have a love/hate relationship with pudding. It’s easy, love, but I hate the standing over the stove with a whisk thing. This, however, would make me get over that entirely because this looks amazing!! Especially with those nilla wafers!
Love, love, love banana pudding! This looks awesome!
This looks like the absolute BEST recipe for banana pudding I’ve ever seen! The perfect amount of bananas and Nilla wafers mmmmm
Banana pudding has always been one of my all-time favorite desserts! I haven’t had a banana pudding that I don’t love…and get seconds of. Your pictures look amazing, Averie! Make me want to go in my kitchen and make a batch of naner pudding right now. :)
Oh you always have the best desserts. This looks divine. Will put on my list of must haves to make.
Thanks, Cheri :)
Oh Averie – your banana pudding looks so dreamy! I want to just take that spoon and take a bite of it! :D I have never had banana pudding but now I seriously want to :D
I love banana pudding, and with vanilla wafers! This looks amazing!
I LOVE those cookies, I remember making my mom buy them all the time when I was little! They are so melt in their mouth!
This looks like the perfect dish for a family get together! Beautiful pictures!
Thanks for saying hi, Ari! :)
YUM! This is a staple dessert at southern restaurants down here but I haven’t had it in a really long time. I’m sure it’s WAY better with homemade pudding! Pinning this to try at home! :)
Thanks for pinning & I know it’s definitely a Southern staple!
Hi Averie, Your Banana Bread looks just amazing! I happen to have all of the ingredients on hand!!I think I will make this tomorrow or over the weekend! Thank you for a great recipe.
Thanks & if you try it, LMK how it goes!
I love banana pudding! This looks incredible!
Oh wow. This was a total blast from the past! My grandma, she was Oma to us (German), made this dessert ALL the time. I have not had it since she made it for us as children! Wow. I remember sneaking Nilla Wafers. My boys have never had this because amazingly, I had not thought of this pudding until just now. I will have to make this and tell them my Oma’s story. So fun. Thanks for the delightful trip down memory lane! :-)
I hadn’t thought of it for years. Like maybe 10-15?I mean a VERY long time. And then it just bam popped into my head I have no idea why and I couldn’t stop thinking about it until I made it! I know your boys are going to flip for this stuff :) Please LMK how it goes!
This looks incredible! I’ve followed you (ok, I can’t say followed because I only check-in when the littles permit) for going on 4 years now and I can’t believe how phenomenal your photography is! You have a true talent and it’s always so refreshing to visit your blog, Avery :)
What a super sweet compliment and thanks for following along for 4 years! I really appreciate your longstanding support!
and you were generous with the crunch topping!
love my crunch with banana pudding!
Skimpy and me don’t get along :)
My mouth is watering, seriously. Sometimes you just need those old time recipes, you know! Gorgeous Averie!
Classics. Like your rolls. This is the stuff that people actually make. Not some crazy brownie with 17 things going on in it. I have those too. But you know what I mean!
See it is posts like these that make me WISH i liked banana!!
I wish you did too! This is SO good. There’s no actual banana in the pudding itself. But there’s dairy. So it’s all around, not for you. Sniff.
Homemade pudding is the best! Love this banana pudding – childhood fave! Pinned!
Thanks for pinning, Anna! :)
I love it that you occasionally do a blast-from-the-past. And your old-fashioned spoon in your old-fashioned dessert is a great touch!
Thanks for noticing that spoon. Yes, I tried to make it all cohesive and flow with the theme :) And glad you like the old fashioned and classic posts!
Yum! Sometimes nothing beats old fashioned and classic desserts! This reminds me of the banana pudding from Magnolia bakery in NY. I once made a version with Nutella hehe
I have the Magnolia Bakery cookbook! I should look to see if this is in there! And your Nutella version sounds amazing!
I never realized pudding was so easy to make. Will have to try! But how did you get the bottom of your dish so clean looking in the scooped out area? Is the homemade pudding so thick that it stays on top of the wafers?
Yes to the last question.
After looking at these photos, I’m not going to be able to get banana pudding out of my mind!
This is amazing Averie! I haven’t had banana pudding forEVER. And vanilla wafers are totally one of my favorite cookies! This is such a great dessert!
I’m a sucker for anything that involves bananas, and especially love banana pudding! This is definitely a classic dessert that will never go out of style!
It doesn’t get much better than banana pudding, and this looks incredible! I make a banana pudding pie version often — it’s one of our favorites. :)
I remember having banana pudding all the time as a child and this definitely looks like what I am used to. Looks amazing, Averie! :)
Oh my gosh, banana pudding is one of my favorite things ever. I totally want a big bowlful of this pudding right now at only 8 am! pinned.
Averie, I LOVE banana pudding! I think the Nilla wafers make it memorable :) I’m always craving bananas, but now it is all focused on this pudding! Pinned!
thanks for pinning! :)
I love banana pudding so much! An oldie, but goodie recipe. Absolutely my top choice when it comes to pudding flavors. When my mom made it when I was little, I sprinkled butterscotch chips on top of it. Oh my gosh, Averie you have to try that next time! Now you have me craving all things banana – maybe a banana cream pie for breakfast?
I had a feeling you’d love banana pudding. I had a streak of all these retro-ish, nostalgic desserts, banana pudding among them and a couple others I emailed you about that are all coming up now the next week or so :) But yes I can imagine butterscotch is amazing on this. Or..salted caramel! And banana cream pie for breakfast sounds great! LOL
I don’t know if I’ve ever had banana pudding but I love all the components! Homemade pudding is the best! It’s not that hard to make and so tasty.
Laura I have a feeling knowing how you like pies and your sort of preferences that you would LOVE this stuff! And yes homemade pudding is the best!
My mom made tons of banana pudding when she was pregnant with me, even eating a whole pan by herself within a day. It’s one of my favorite desserts (probably because of that) and so I can’t wait to make this!! :)
What an awesome story!! I love that :) If you try it, LMK!
My sister in law makes Banana Pudding for every family get together. It’s incredible. Yours looks awesome, I should make it and see what she thinks :)
Thanks for the BHG pin :) and that’s so cool your SIL makes it! I would love to see how the two compare!
What a unique yet classic dessert! I can never get enough banana, so I know I would loooove this!
Hmmm…banana. Can never get enough! I love when random ideas pop up for recipes!
Can never have too many ways to use them, right!
Must make this for my Little Guy! Soooo glad you followed your cravings =)
YUM! The classic banana pudding is the best kind–an oldie but such a goodie.
I was OBSESSED with banana pudding as a kid, I don’t know why I never think to make it anymore! Now you’ve got me craving it! :)
I’ve never made homemade pudding before, but I did make an ice cream base that was very similar. I’ve had layered pudding desserts before but the pudding wasn’t made from scratch. This would be worth the effort because it looks delicious ( and I like seeing it served in clear mugs)!
And it’s not really ‘that’ much work; it’s like homemade cinn rolls vs storebought. No comparison. Either will work, but when you can, the scratch version is just so much better :) Thanks for noticing the clear mugs. Not the easiest photography project I’ve ever attempted LOL
Oh my this looks divine!!! I’ve never made this before and it looks so comforting!
The Macadame. xx
Total nostalgia! This brings me right back to my childhood. I’m thinking I have to let my kids experience this.
Thats another reason I made it, too! So my daughter could have some (first time for it) and she LOVED it!