Moon Pie Banana Pudding

What a beautiful Memorial Day weekend! We will be celebrating this afternoon with our neighborhood's annual block party. Last year was our first time attending as new homeowners. I was so impressed! Due to the numerous volunteers who work this event, the cost per person ends up being only $7. This includes live entertainment, barbecue pork and hot dogs, and then all kinds of side dishes and desserts brought by neighbors. Best deal ever!

I'm used to having pot luck parties for up to 100 people. Leaving it to chance, we always managed to end up with a nice variety of food. However, how do you plan something similar for over a thousand families? Don't leave it to chance. We have guidelines:

Last Names:
A-H   Dessert Item
I-Q    Salad item (green, fruit, potato salad, etc)
R-Z   Side Item (pastas, vegetables, greens, chips, etc)

The only problem with these guidelines is that I'm supposed to bring a salad item. I complied last year, but not this year. (Steve's rubbing off on me I suppose.) I really wanted to make moon pie banana pudding. One taste of this twist on a classic Southern dish, and I'm betting (at least hoping) that I'll be forgiven.

Moon Pie Banana Pudding

Ingredients:

• 2 (3.4 oz) packages vanilla pudding mix
• 4 cups milk
• 1 (8 oz) container sour cream
• 8 (2.75 oz) moon pies, cut into eighths (I used 12 mini moon pies, each cut into sixths; I used 6 more for garnishes that are completely optional.)
• 4 bananas, sliced
• 1 (8 oz) container Cool Whip, thawed 

Prepare pudding mix and 4 cups milk as directed on package. Whisk in sour cream; let stand until pudding thickens.

Pour half of pudding into a 2-quart baking dish. Layer moon pie wedges evenly over pudding. Top evenly with banana slices and remaining half of pudding. Top with Cool Whip.  Arrange remaining sandwich wedges around outer edge of dish (optional). Cover and chill at least 2 hours or overnight.

Recipe adapted from Southern Living's The Official SEC Tailgating Cookbook.