Most cooks know how to make banana pudding. I believe that banana pudding has to be America’s all time favorite refrigerator dessert. Every picnic I have ever attended throughout my years has had some form of banana pudding recipes. No matter what the version as long as it has bananas and a creamy pudding mixture it has been delicious and always a big hit. This first recipe is one of the more basic banana pudding recipes which I remember from the past; of course with vanilla wafers.
Preheat oven to 325F degrees.
Combine and mix sugar, salt and flour; gradually add to scalded milk in double boiler.
Cook mixture in double boiler for 15 minutes stirring constantly until thick.
Beat egg yolks; pour about ½ of cooked mixture into yolks while whisking and then return to double boiler.
Cook and stir for 2 more minutes; stir in lemon juice and cool.
Line a 7 inch casserole baking dish with vanilla wafers, then make a layer of sliced bananas, then spoon a layer of pudding over the bananas.
Continue making layers of wafers, bananas and pudding until all pudding is used and end with the pudding.
Beat egg whites until stiff peaks form adding 2 Tablespoons sugar; spread meringue over pudding.
Bake in oven about 20 minutes until the meringue is lightly browned and set.
If you know how to make banana pudding, you will find this one is easy and quick to mix up by using packaged ingredients.
Mix this recipe by hand.
Combine and mix sweetened condensed milk and cold water in a large bowl; add pudding mix and beat until thick.
Chill for 5 minutes.
Fold in Cool Whip with pudding.
Layer vanilla wafers, bananas and pudding until all is used.
Top with sliced bananas and crushed vanilla wafers.
Learn how to make banana pudding by using this recipe. It is different from most banana pudding recipes because it has a crust and cream cheese in it; more like cheesecake.
Preheat oven to 350F degrees.
Combine and press into the bottom of 9 X 13 inch baking pan; bake until light brown and cool.
Cook pudding layer
Blend ingredients in a saucepan and cook over medium heat until thick; set aside to cool and do cheese layer.
Cream together cream cheese and sugar; fold in whipped topping and spread over baked crust.
Spread sliced bananas over top.
Spread pudding layer over top of bananas.
Spread more whipped topping on top of pudding; refrigerate for a couple hours to set.
Combine flour, 1 1/3 cups sugar and salt in a heavy saucepan.
Beat egg yolks; add milk to yolks and mix well.
Stir egg mixture into dry ingredients; cook over medium heat stirring constantly until thick and smooth.
Remove from heat and stir in 1 teaspoon vanilla.
LAYER one third of the vanilla wafers in a baking dish; slice 2 bananas and LAYER over the wafers.
Pour one third of the custard over the bananas; repeat layer twice.
Beat egg whites until foamy; gradually add ¼ cup plus 2 tablespoons sugar (1 tablespoon at a time).
Beat egg whites and sugar mixture until stiff peaks form; add 1 teaspoon vanilla beating until blended.
Spread meringue over the custard sealing to the edge of the dish.
Bake at 400F degrees until golden brown about 12 minutes.
Combine sugar and cornstarch in a 2 quart glass bowl; gradually stir in the milk.
Microwave on HIGH for 9 minutes or until mixture is thickened stirring every 3 minutes.
Gradually stir about 1 cup of the hot mixture into beaten egg yolks.
Add back into remaining hot mixture stirring constantly.
Microwave on HIGH 1 to 2 minutes or until thickened stirring twice; fold in vanilla and sour cream.
Line bottom and sides of 2 quart bowl with vanilla wafers; slice 2 bananas and layer over wafers.
Pour half of custard over the bananas; repeat layers of wafers, bananas and custard.
Refrigerate until cold; spread whipped topping over custard.
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