Banana Pudding W Nilla Wafers Food

NILLA WAFER BANANA PUDDING

Steps:

• To make the custard, simmer one to two inches of water in a pot over low heat. Place a glass or metal bowl on top of the pot, making sure it doesn't touch the water.
• Add 1/2 cup of sugar, flour, and salt to the bowl.
• Beat in the egg yolks and milk, and stir until the mixture is well-combined.
• Cook the mixture over low heat for 5 minutes, stirring constantly to prevent the milk from burning.
• Remove the bowl from the heat and mix in the vanilla.
• Spread a small amount of the custard at the bottom of a 1 1/2-quart casserole.
• Layer Nilla Wafers on top of the custard. Top with a layer of sliced bananas.
• Pour a third of the custard over the bananas. Continue layering until you get three layers of each component, ending with the custard. Set aside.
• Preheat the oven to 425 degrees Fahrenheit.
• To make the meringue topping, beat the egg whites with a mixer until foamy. Gradually add the remaining 1/4 cup of sugar and beat for 4-5 minutes or until stiff peaks form. You'll know the egg whites are done when they're glossy and they form a firm peak that holds its shape when you lift the beater.
• Spoon over the meringue over the pudding, making sure the entire surface is covered well.
• Bake the pudding for 5 minutes or until the meringue has turned light golden brown.
• Let the pudding cool to room temperature. Chill in the fridge before serving.
• Garnish with banana slices and place Nilla Wafers around the edge of the dish.

NILLA WAFER BANANA PUDDING RECIPE

Steps:

• Line a 9x13 casserole dish with a single row of Nilla Wafers.
• Prepare instant pudding according to package directions.
• Top Nilla Wafers with a row of sliced bananas.
• Top bananas with half the vanilla pudding mixture.
• Repeat layers (Nilla Wafers, bananas, & pudding).
• Top the pudding with homemade whipped cream or defrosted whipped topping.

BANANA PUDDING W/ NILLA WAFERS

Steps:

• 1. Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes. Remove from heat and add butter and vanilla. Whisk until butter has melted. Transfer pudding to a bowl and refrigerate until cold, about 3 hours.
• 2. In your preferred serving dish (I used individual parfait glasses. You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers. Top with the remaining 1/3 of the pudding.
• 3. Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired. ENJOY!!

BANANA PUDDING WITH VANILLA WAFERS

Steps:

• Combine sugar and flour in a large bowl.
• Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
• Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
• Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

NILLA WAFERS ORIGINAL BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered, over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.

BANANA PUDDING WITH HOMEMADE VANILLA WAFERS

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

ORIGINAL 'NILLA BANANA PUDDING

Steps:

• MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
• Blend in 3 egg yolks and milk.
• Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
• Remove from heat; stir in vanilla.
• RESERVE 10 of the wafers for garnish.
• Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
• Pour about 1/3 of the remaining custard over bananas.
• Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
• BEAT egg whites on high speed of electric mixer until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
• BAKE at 350°F for 15 to 20 minutes or until lightly browned.
• Cool slightly or refrigerate several hours until chilled.
• Top with reserved wafers just before serving.
• Garnish with additional banana slices, if desired.

BANANA WAFER PUDDING

Steps:

• Prepare pudding as indicated on box.
• Make a layer of the wafer cookies and graham crackers in the bottom.
• of the bowl or pan, then add some sliced Bananas.( If using a see.
• through bowl make sure to layer so it will look nice).
• Add a layer of vanilla pudding.then on top of pudding add a thin layer of cool whip on top of that ad a little cherry juice.
• Now continue this.
• Wafers,Crackers,Bananas,Pudding,Cool Whip And juice until you reach the top.
• At the top do not add cherry juice, instead top with remainin cool whip.
• Crush about 2 vanilla wafer cookies and crush 1 whole graham cracker.
• sprinkle this on top of the cool whip, Add nuts(opt)top with one cherry, cover and chill.
• TIP: The more wafers and crackers used the better the pudding.

YUMMY NILLA WAFER CHOCOLATE BANANA PUDDING DESSERT

Steps:

• In a 9x7 or 9x9 pan,.
• Using milk, mix both flavors of pudding in separate bowls and set aside.
• Layer the bottom of the pan with nilla wafers - sprinkle milk on the bottom to help soften the cookies.
• Cover the nilla wafers with banana cream pudding.
• Place sliced banana's on top of pudding
• Cover banana's with whipped topping.
• Add another layer of Nilla wafers.
• Cover the nilla wafers with chocolate pudding.
• Place sliced bananas on top of pudding.
• 9. Finish off with final layer of whipped topping.
• Place in fridge for an hour - then dig in! This is even better the next day.