Bite-size banana cream pie

Anthony Foley is a senior at Princeton High School. He has two brothers – Travis, 15, and Chase, 7. Anthony enjoys working on automobiles and owns a 1999 Tahoe. One of his recipe-anthony-foleyenjoyable experiences was when he and his stepfather Mike worked on Mike’s 1969 Bel Air. Anthony’s dream car would be a 1970 Chevelle. Anthony also enjoys cooking and baking.

Anthony is enlisted in the Army National Guard and completed his Army basic training last summer at Ft. Leonardwood, Mo. Anthony had to get out of bed between 3:50 and 4:15 a.m. every day during the 11 weeks of basic training, except for a 5 a.m. wake-up on Sundays. The training day would end at 8-9 p.m. The training, which included a lot of sprint running, was “fun,” Anthony says. He is part of the 257th MP Company based in Monticello. MP stands for military police.



1 small box instant vanilla pudding

1 3/4 cups cold milk (a little less

if using skim milk)

2-3 bananas cut into quarter-inch slices

1 cup heavy whipping cream

1/4 cup powdered sugar

1 box vanilla wafer cookies


Whisk together the vanilla pudding mix and cold milk for two minutes in small bowl. Refrigerate until set enough to work with in a piping bag. Whip the heavy cream and powdered sugar into stiff peaks. Using a pastry bag with an open star tip, pipe about 1/2 tsp. chilled pudding onto each vanilla wafer piece. Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 tsp. pudding onto each banana slice.

Refrigerate bite-size pies while you prep the whipped cream into another pastry bag and then pipe about 1 1/2 tsp. whipped cream onto each pie. Refrigerate until ready to serve.