Banana pudding

Ingredients:

• ½ cup dehydrated banana slices
• ½ cup crumbled graham crackers
• 4 Tbl. vanilla pudding/milk mix

Directions:

1. Pack pudding mix in pint size zip lock bag.
2. Pack graham crackers and bananas in two separate bags.
3. Enclose all bags in a larger zip lock bag.

Yield: Serves 1

Rehydrate:

Pudding:

1. Add ½ cup water to pudding mix bag.
2. Seal tightly.
3. Shake 2 minutes.
4. Let rest 10 minutes. (while eating)

Bananas:

5. Combine bananas with ½ cup water in pot.
6. Light stove and warm for ten minutes over low flame. No need to boil—you just want the bananas to rehydrate and warm up.

Combine:

7. Spoon out warm bananas over pudding.
8. Top with crumbled graham crackers.
9. Drizzle remaining banana juices on top.

 Freezer bag cooking:

Pudding:

1. Add ½ cup water to pudding mix bag.
2. Seal tightly.
3. Shake 2 minutes.
4. Let rest 10 minutes. (while eating)

Bananas:

5. Combine the bananas with ½ cup of hot water.
6. Let sit in cozy for 15-20 minutes.

Combine:

7. Spoon out warm bananas over pudding.
8. Top with crumbled graham crackers.
9. Drizzle remaining banana juices on top.

Calories: 460