Banana Pudding Iv Food

BANANA PUDDING

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

BANANA PUDDING RECIPE

Steps:

• First, I combine my 2 boxes of instant vanilla pudding and 4 cups of milk in a large bowl. Which means you will use 2 cups of milk per box of pudding
• You can use a whisk or a hand mixer, whichever you prefer they're both fairly easy. You will want to whisk/mix until all the lumps are gone.
• Next, you add in 1 cup of whipped cream into your pudding mixture.
• You fold in the whipped cream, do not whip or stir because you want to keep your pudding light, fluffy, and airy.
• Now, you're going to set your pudding aside. I use my trifle bowl, which is typically used for layered desserts.
• I start to layer my vanilla wafers at the bottom of the bowl as well as around.
• Then, I begin to peel and slice my bananas, laying them on top of the wafers.
• After layering in the wafers and bananas, add a generous amount of pudding. You will continue this process of layering until you reach the top of the trifle bowl.
• Now that you've completed your banana pudding, you will need to refrigerate until chilled.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

BANANA PUDDING

Steps:

• Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
• Layer 3 banana slices, 3½ Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3½ Tbsp. pudding, and 3 vanilla wafers.
• Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about ½ cup meringue over each pudding.
• Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

BANANA PUDDING

Steps:

• 1. Prepare Pudding: Preheat oven to 325* if you are going to make the meringue.
• 2. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 quart size) Cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
• 3. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat,whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
• 4. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
• 5. Bake at 325* for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes) and cover and chill 1 hour before serving.
• 6. TIP::::1/2 cup no-calorie sweetener may be substituted. It was tested with Splenda No-calorie Granulated Sweetener. ( DO NOT SUBSTITUTE SWEETENER IN MERINGUE.)

BANANA BREAD PUDDING

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

BANANA PUDDING

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

BANANA PUDDING IV RECIPE - (4.3/5)

Steps:

• HELFUL TIPS: First off, we always use skim milk in the recipe, and have never had a any problems. Secondly, NEVER use banana pudding to make this. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it...YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it. Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish. Directions 1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 2.Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

BANANA PUDDING

Steps:

• To make the pudding:
• Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
• Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
• To make the crumble:
• While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
• To serve:
• Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

QUICK AND EASY BANANA PUDDING RECIPE

Steps:

• In a large mixing bowl, beat pudding mix and milk for 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in the whipped topping.
• In a glass dish, layer the wafers, bananas and pudding mixture.
• Chill for at least 3 hours in the refrigerator. Can also be chilled overnight.

BANANA PUDDING RECIPE BY TASTY

Steps:

• Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
• Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
• Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
• To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
• Serve or allow to sit in the fridge for up to 4 hours.
• Enjoy!

BANANA PUDDING

Steps:

• Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
• Beat egg yolks; combine egg yolks and milk, mixing well.
• Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
• Remove from heat; stir in 1 teaspoon vanilla.
• Layer one-third of wafers in a 3-qt baking dish.
• Slice bananas, and layer over wafers.
• Pour one-third of custard over bananas.
• Repeat layers twice. Beat egg whites (at room temperature) until foamy.
• Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Add 1 teaspoon vanilla, and beat until blended.
• Spread meringue over custard, sealing edges of dish.
• Bake at 425° for 10-12 minutes or until golden brown.

QUICK AND EASY BANANA PUDDING

Steps:

• In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
• Add 1 cup whipped topping.
• In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
• Drizzle with topping.
• Repeat layers, ending with pudding.
• Top with remaining 1/2 cup of whipped topping.
• Sprinkle with 3 crushed cookies, if desired.

SOUTHERN BANANA PUDDING

Steps:

• Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

BANANA PUDDING

Steps:

• Whip two boxes of 5.1 oz Instant Vanilla Pudding with 6 cups of milk in a stand mixer or with a hand mixer. Beat the pudding for 2 to 3 minutes.
• Add in the whipped topping and in mix until well combined, creamy and fluffy.
• Layer Pudding Mixture on bottom of Dish. Then place cookies and sliced bananas on top of pudding mixture. Repeating layers ending with a pudding layer on top. Place in refrigerator for at least 2 hours to overnight until set and chilled.
• Top with cookies or whipped cream. (This can be done before or after chilling - cookies will be softer if done before and chilled overnight)

BANANA CUSTARD PUDDING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well, and set aside.
• Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
• Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
• Cook, stirring constantly, until mixture thickens and coats the spoon.
• Remove from heat, and stir in butter and vanilla.
• Let cool to room temperature.
• Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
• Arrange half of banana slices over wafers; top with half of cooled custard.
• Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
• Chill thoroughly.