Homemade Banana Pudding With Whipped Cream Topping Food

BANANA PUDDING

Steps:

• Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
• In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
• Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without "scrambling" them).
• Pour the egg mixture into the saucepan and continue to cook over medium low heat (don't let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
• Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
• Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
• Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
• To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
• Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
• Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
• Top with fresh whipped cream before serving, if desired.

WHIPPED BANANA CREAM DESSERT

Steps:

• Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan., In a small bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.

BANANA PUDDING III

Steps:

• In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
• In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
• Dip sliced bananas in lemon juice. Shake off excess.
• In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.

HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING

Steps:

• Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
• Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
• Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
• When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
• Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

WHIPPED CREAM TOPPING

Steps:

• Chill bowl and beaters in the freezer for at least 5 minutes.
• Whip cream until soft peaks form.
• Add sugar and vanilla.
• Whip mixture until stiff peaks form.
• Recipe makes enough to cover a 9" pie.

INSTANT PUDDING WHIPPED CREAM

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

UNCOOKED BANANA PUDDING

Steps:

• In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

WHIPPED TOPPING BANANA CREAM PIE

Steps:

• ingredients for 10" BAKED pie shell.
• MIX cornstarch, sugar, salt.
• ADD to COLD milk in a medium size saucepan.
• STIR to dissolve.
• Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.
• Pour 1/4 of the hot mixture into beaten eggs.
• Mix thoroughly.
• Return mixture to the saucepan.
• Continue cooking until mixture comes back to"bubbling" and is thick.
• Blend in butter and vanilla.
• Pour half of the mixture into 10" baked pie shell.
• Cover the top with sliced bananas.
• Pour remainder of the mixture on top of the bananas.
• Let the filling cool-- then refrigerate until firm.
• Top the pie with sweetened whipped cream and serve!