Cooking and Nutrition	UPDATED: Friday, January 13, 2006
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Banana Pudding-Debbie Hollie

Posted on Thursday, July 01, 2004

By Mary Thayer Haugen

Debbie Hollie
Chef de Cuisine
Seasons Restaurant
Riderwood,
Silver Spring, Maryland

Training: She graduated from the Pennsylvania Institute of Culinary Arts and completed internships in Paris and at DisneyWorld.

Inspiration: “I always loved watching my grandmother who was a pastry chef, but I was only allowed to watch. I couldn’t ‘help.’ But watching her got me interested in learning to cook and once I started, I realized I loved it.”

Favorite Type of Cooking: “I love to bake. If there’s ever a party or something big going on, I always volunteer to make the desserts.”

Her Job: “I really enjoy creating something for people and having them enjoy it. That is very fulfilling for me. Plus, this is the first company I’ve worked for that really cared about my career, and helped move me forward. That means a lot to me.”

On Her Own: “Actually my husband is also a chef and works here at Riderwood. Since he is in more of an administration position, he doesn’t get a chance to cook very often. So we enjoy doing that together when we are at home.”

Banana Pudding

Part 1
Ingredients:
¾ c sugar
3 eggs
2 c milk
2 Tbs flour
2 tsp vanilla

Directions:

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Mix the flour, sugar, eggs and milk together.
Place this mixture in a double boiler and heat until the mixture is thick. Cool the pudding over an ice bath.
Add the vanilla when the pudding is cool.

Part 2

Ingredients:

1 large package of cream cheese, softened
2 c powdered sugar
1 pint heavy whipping cream
1 box vanilla wafers
6 bananas, sliced

Directions:

Cream the cream cheese.
Add the powdered sugar, and mix until smooth.
Add heavy whipping cream to the cream cheese mixture. Whip this until it is a little thicker than cake batter.
Fold the vanilla pudding (from part 1) into the cream cheese mixture.
Layer the bottom of a large lasagna dish with some of the pudding mixture.
Add a layer of vanilla wafers.
Add a layer of bananas.
Continue alternating ingredients until the dish is full. The last layer should be pudding.
Chill over night, or serve right away if you like your banana pudding crunchy.

Substitutions: You can substitute Egg Beaters for the eggs, and use non-fat milk or soy milk instead of regular milk.