Peanut Butter Banana Pudding
Submitted by Gloria Dawson, Hawkinsville, Ga.

1½ cups sugar
3 Tbsp. corn starch
3 cups half and half
6 egg yolks
1/2 cup cold butter, cut into pieces
1/2 cup sour cream
1 vanilla bean, split and scraped, seeds reserved
8 oz. cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioners’ sugar
1½ cups heavy whipping cream
8 ripe bananas, sliced
(1) 16 oz. pkg. peanut butter filled sandwich cookies,
Honey roasted peanuts

In a medium saucepan, combine sugar and corn starch. Add half and half and egg yolks, whisking to combine. Bring to a boil over medium/high heat; cook for one minute, whisking constantly. Remove from heat and
gradually add butter, whisking until butter melts. Whisk in sour cream and vanilla bean seeds. Cook custard mixture slightly; cover and chill completely. In a medium bowl, combine cream cheese, peanut butter and confectioners’ sugar. Beat at medium speed with electric mixer until
creamy. Add cream; beat at medium/high speed until stiff peaks form. To serve, layer custard, peanut butter mixture, bananas and cookies as desired. Garnish with honey roasted peanuts.

Gloria Dawson is the wife of Rodney Dawson, a third generation farmer in Pulaski County. The Dawson family grows peanuts, cotton, soybeans and operates a crop-dusting business. Rodney also serves as treasurer on the GPC board of directors.