In honor of November Banana Pudding Lovers month, Jodi Anderson Verhoeven offers this fan favorite! Verhoeven said that she made it for a church function and everyone raved about it. She made it again by special request from the church Pastor.
Banana Cream Pie Dip
Ingredients for dip
1 (3.4 ounces) box instant banana pudding
2 cups half and half
8 ounces cream cheese at
1 cup powdered sugar
8 ounces whipped topping thawed
To serve and garnish
In a medium bowl, combine pudding powder and half and half; beat with an electric mixer or whisk until well combined. Set aside
In a large bowl, beat the cream cheese and powdered sugar with an electric mixer until well combined and fluffy. Add in half the whipped topping and continue to mix until well combined. Add the remaining whipped topping and mix well.
Combine the pudding mixture with the cream cheese mixture until it is smooth and creamy
Serve immediately or refrigerate for a few hours
Put into a serving dish. Decorate with banana slices and sprinkle with vanilla wafer crumbs. Serve with vanilla wafers, chocolate pieces, and banana slices for dippin’.
Meet the Country Cook
After graduating from Benton Central Jr.-Sr. High School, Verhoeven went to Ivy Tech and studied surgical technology. She took a job at the State Bank of Oxford, now Alliance Bank, and has been a Community Banker for 28.5 years at the Oxford office. She has most recently served as the Internal Auditor and Premise Security Officer.
Verhoeven is an active community volunteer with Boswell Free Methodist Church, Hope Springs, and Fowler Theater, “And as many community events I can through work.”
Her hobbies include volunteering, traveling, hiking, watching movies, and spending time with her family. She enjoys her many special nieces and nephews. She has been married to her husband Dan for almost 30 years. Fun fact she passed along: “We met in a bank and got engaged there, too.”