Cracker Barrel Banana Pudding Food

CRACKER BARREL BANANA PUDDING

Steps:

• In a heavy saucepan combine sugar, flour, and milk.
• Cook and stir continually over medium heat until the mixture is thickened and bubbly.
• Cook and stir for an additional two minutes. Remove from heat.
• Place the egg yolks in a small bowl and beat them well, until pale and lighter in color.
• Drizzle 1 cup of the hot pudding mixture slowly into the beaten eggs, whisking constantly while adding the pudding.
• Slowly add the egg yolk mixture into the pan with the remainder of the pudding, stirring constantly.
• Cook the mixture until it just begins to bubble, stirring constantly.
• Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
• Pour the pudding into a bowl and place plastic wrap on the surface of the pudding.
• Refrigerate the pudding until it is cool.
• Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
• Using either a whisk or a mixer, beat the whipping cream until stiff peaks form. Refrigerate if not using immediately.
• Break vanilla wafers into 6 mason jars.
• Cut bananas into slices and place 4 or 5 slices of bananas into each jar.
• Add a couple of tablespoons of pudding on top of the bananas.
• Repeat 2 more times with adding vanilla wafers, bananas, and pudding to each jar.
• Top with whipped cream.
• Garnish with banana slices, vanilla wafer, and/or vanilla wafer crumbs if desired.

CRACKER BARREL OLD COUNTRY STORE BANANA PUDDING

Steps:

• Heat milk in pot to 170°F.
• In bowl mix eggs,flour, vanilla and sugar in separate container.
• Add sugar mixture to milk cook until custard-like, stirring constantly.
• Spread Wafers cookies on bottom of baking pan.
• Slice bananas and place over Wafers.
• Pour custard over cookies and bananas
• Let cool.
• Spread Cool Whip over top.

CRACKER BARREL BANANA PUDDING

Steps:

• In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
• When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
• Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
• Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
• After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
• Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
• Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.

BANANA GRAHAM CRACKER PUDDING

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

BANANA PUDDING WITH GRAHAM CRACKERS

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

BANANA PUDDING WITH GRAHAM-CRACKER CRUNCH

Steps:

• Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
• Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
• In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
• Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.