Grahma Nanna Nilla Pudding

After slogging fifteen miles through rain and mud, comfort yourself with Grahma Nanna Nilla Pudding.

Crunchy graham crackers, warm melt-in-your-mouth banana slices, and vanilla pudding will make you feel like a kid getting special treatment in Grandma’s kitchen. It will take you back.

Ingredients:

• ½ cup banana slices, dried
• ½ cup crumbled graham crackers
• 2 tbsp instant dry milk powder
• 2 tbsp Jell-O Brand Vanilla Instant Pudding Mix
• ¾ - 1 cup water

At Home:

For more details about dehydrating bananas, see the dehydrating fruit page.

Pack the banana slices and crumbled graham crackers in separate 3 x 5 plastic bags. Pack the instant dry milk powder and pudding powder in separate 2 x 3 plastic bags. Place the filled bags inside a 4 x 6 or sandwich size plastic bag to stay organized.

On the Trail:

In a small pot, combine dried banana slices with just enough water to cover, ½ cup or less. Light stove and warm bananas for 10 minutes over gentle flame. Don’t boil or apply too much heat. You only want the bananas to rehydrate and warm so they turn soft and juicy.

While the bananas are warming, combine instant dry milk powder with ½ cup cold water in a serving cup and stir or shake until mixed. Add instant pudding mix and stir or shake until smooth. Pudding will set in about five minutes.

Spoon out warm bananas to cover pudding. Top with crumbled graham crackers. Any sweetened juices remaining in the pot can also be drizzled on top.

I hope you enjoy Grahma Nanna Nilla Pudding as much as I do. Find another backpacking recipe for dessert.