Banana Cream Pudding Best Recipes

BANANA CREAM PUDDING

Ingredients:

• 1 1/2 cups granulated sugar
• 8 large egg yolks
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 5 cups milk
• 6 large ripe bananas, peeled
• 4 tablespoons unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar
• 65 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box), plus more for crushing on top

Steps:

• Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
• In a medium saucepan, whisk together 1 1/4 cups sugar, egg yolks, cornstarch, and salt. Whisk milk into egg mixture until combined; stir in chopped banana. Place saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and is bubbling, about 8 minutes. Reduce heat to medium-low and cook, whisking, for 1 minute.
• Remove pan from heat and pour mixture through prepared sieve into bowl; use a spatula to push any extra liquid through sieve (discard solids). Stir butter and vanilla into pudding until combined.
• Cover pudding with plastic wrap, pressing it directly onto surface to prevent a skin from forming; refrigerate until cooled completely, about 2 hours.
• To assemble: In a large bowl, beat the heavy cream with remaining 1/4 cup sugar until firm peaks form. Whisk the pudding until smooth. Spoon about a cup of the pudding into the bottom of a large glass bowl. Layer about 1/2 of the cookies over the pudding, slightly overlapping them, followed by about half of the sliced bananas.
• Top with about 2 cups of the pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with crushed cookies and serve cold.

EASY YUMMY BANANA CREAM PUDDING

Ingredients:

• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 4 ounces vanilla pudding mix (not instant)
• 12 ounces Cool Whip
• 3 bananas, sliced
• 14 ounces vanilla wafers (Zaar insisted on a size and I guessed since I don't have a box of Nilla's around)

Steps:

• Cook the condensed milk, water and pudding mix whisking all the time until it boils hard, remove from heat, lay plastic wrap on top to prevent skin and chill.
• Fold the cool whip into the pudding.
• In glass bowl layer the bottom with cookies top side facing out.
• Layer bananas on top of the cookies.
• Layer pudding mix on top of bananas.
• Stick a layer of cookies up on edge, tops facing out, in a ring around your bowl so it looks pretty through the glass.
• Repeat the layers ending with a layer of pudding and then topped with a layer of cookies. Be gentle and take your time with the layers to keep everything neat.
• (You should use up all the cookies and banana slices except for the few you just had to eat.).
• Cover with plastic wrap and chill at least overnight.