BANANA CREAM PUDDING
Web
This fabulous version of the favorite Southern dessert boosts the banana flavor by infusing it into the homemade vanilla pudding, in addition to the traditional slices layered throughout.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 7h
Number Of Ingredients 11
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
Web
Made with cooked pudding this is a little more labor intensive but still very easy and very yummy. Make the pudding one evening and put the pudding together the next day so it has some time in the refrigerator to soften the cookies and mellow the flavors. I brought a recipe of this to a BBQ a couple of weeks ago. There were only ten people there but I honestly think I could have made three recipes of this and not had anything leftover. UPDATE: I made this for my MIL's Memorial and it was a hit. It gave a sweet touch to a sad day.
Provided by Secret Agent
Categories Dessert
Time 40m
Yield 1 pudding, 8-10 serving(s)
Number Of Ingredients 6
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.
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