Brock’s Spring Picks:  Banana Puddings, Casseroles & Cakes

Brock Wetherly Rogers

Easter bunnies, Reese’s chocolate covered and white chocolate covered peanut butter eggs, plastic eggs, purple and neon pink and blue Easter basket grass, and baskets galore.  These baskets consist of blues and pinks and reds and yellows, and purples.  It’s very amusing and pleasant to see all the small children in the stores glaring their eyes among all the candy and decorations.  This is the most difficult time for people who are trying to lose about 15 pounds like I am.

As you all know Reese’s peanut butter eggs are my weakness, all throughout the Easter season.  We Catholics are in a period of time we call Lent.  During Lent,

it is required that we give up one thing in our lives that are keeping us from our full potential to be like Christ.  Many Catholics are different on what they want to give up

for Lent.  This week, we are celebrating the spring that is coming very fast to us.  My Nutter Butter Banana Pudding is one of the best recipes I have ever tried.  I adapted

it from Southern Living magazine, and everyone loves it. Second, my Spring Corn Casserole—a casserole which is rich and crunchy and cheesy!!! These three combine to form a divine casserole for the spring!  And finally, my Lemon Drop Cake—it will pucker up your lips like you wouldn’t believe. Lemon is good in anything in the spring!  Enjoy, readers!

Brock’s Nutter Butter Banana Pudding

Note: Well, move over Nilla Wafers—here are the Nutter Butter cookies!!!  You will never go back to the old way of preparing this if you try it this way!

  • 1 large box instant vanilla pudding
  • 2 cups cold milk
  • 1 can sweetened condensed milk
  • 8 oz. cool whip
  • 4 bananas
  • 1 package Nutter Butter cookies (break each cookie into half)

Mix pudding and cold milk until it begins to thicken.  Add sweetened condensed milk.  Fold in cool whip, sliced bananas and about half of the cookies each of which have been broken into halves.  Pour into medium sized dessert dish. Take the remainder of cookies and push partially down into the pudding all the way around sides of dish.  Crush a few of any remaining cookies and sprinkle on top if desired. Cover and refrigerate overnight. You must fix this for your family !!! Great for dinner or Sunday lunch.

Spring Corn Casserole

Note:  Only one word: Awesome!!!  This casserole is a tremendous take on the traditional veg-all casserole for Easter!

It’s even better with corn, and all your guests will inhale this casserole.

  • 4 cans sweet whole kernel corn (drained)
  • 2 cups mayonnaise (Blue Plate preferred)
  • 1 small onion, diced finely
  • One half cup diced green onion 
  • 12 oz. grated cheddar cheese
  • One and one half tsp. ground black pepper 
  • 2 stacks Ritz crackers 
  • 1 stick butter, melted*

Combine all ingredients in a large mixing bowl, except for crackers and butter. Pour into a large 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. * Land O’Lakes butter is best to use.  Margarine makes the crackers soggy. Bake at 350 degrees for 30 minutes or until bubbly, covered.

Homemade Lemon Drop Cake

Note: This is one of the very best lemon cakes I have ever researched! It is super simple to prepare, and it is lemony to the extreme!


  • 1 Duncan Hines lemon supreme cake mix
  • 1 box lemon Jell-O
  • 4 lg. eggs
  • 1 cup water
  • Three fourths cup oil


  • One and one half cups powdered sugar
  • Half cup lemon juice


  • 8 oz. Cool Whip
  • 1 tub lemon frosting

Preheat oven to 350 degrees. Grease and flour 9×13 cake pan. Combine cake ingredients until combined. Pour batter into pan and bake for about 30 minutes. Toothpick should come out clean when inserted into middle of cake. While cake is baking, prepare glaze. Combine powdered sugar and lemon juice and whisk until smooth. When cake is done, poke cake with a fork. Poke all over the cake to make lots of holes. Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes. The cake needs to cool completely before adding the frosting. In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined. Then frost cooled cake. Cake needs to be kept refrigerated and covered. This cake becomes even better after a day or two. Delicious with vanilla ice cream or lemon ice cream.

Editor’s Note:  Brock Wetherly Rogers is an experienced southern food writer, a European traveler, a secondary and university instructor, and a passionate student of the culinary and pastry arts.  E-mail him with your comments at , or find him on Facebook—Brock’s Bites-Southern Recipes.