Light Banana Pudding Food

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.

LIGHTENED UP BANANA PUDDING

Steps:

• Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
• Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
• Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.

LIGHT BANANA PUDDING

Steps:

• Beat cream cheese with an electric mixer until fluffy. Add milk, condensed milk, sour cream, pudding mix, and vanilla extract and mix well. Fold in 1/2 of the whipped topping.
• Mix sliced bananas with lemon juice.
• Layer vanilla wafers, bananas, and pudding mixture in a clear baking dish or trifle bowl. Top with remaining whipped topping. Refrigerate for best flavor, 8 hours to overnight.

NOT YO' MAMMAS BANANA PUDDING (PAULA DEEN BANANA PUDDING RECIPE)

Steps:

• Using a 9 x 13 pan layer the bottom of the pan with one bag of cookies (use any broken ones for the bottom).
• Layer the sliced bananas over the top of the cookies.
• In a large bowl combine the milk and pudding mix using an electric mixer, about 5 minutes until it starts to get thick.
• In another large bowl combine the cream cheese and sweetened condensed milk with the mixer until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended or you could use the mixer you were already using!
• Pour the mixture over the cookies and bananas.
• Place the remaining cookies on top of this mixture.
• Carefully cover with plastic wrap. Refrigerate at least 4 hours until ready to serve. Can be made the day before and refrigerated overnight.

THE BEST BANANA PUDDING EVER!

Steps:

• Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top.
• In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
• Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.

SUPER EASY LITE BANANA PUDDING

Steps:

• In whatever size dish you use. Put a single layer of vanilla wafers in bottom, and set aside.
• In large bowl, mix pudding mix and milk according to directions on box. Let sit for 5 minutes till set.
• Fold cool whip into pudding.
• Slice bananas into 1/4 inch slices and layer over wafers. Spoon pudding mixture over bananas.
• Top as desired. I usually lay a layer of vanilla wafers around outside of dish, but you can also crush some wafers and sprinkle over the top, or top with additional bananas and cool whip. But if you use bananas for garnish, toss with lemon juice first to avoid browning.

LIGHT TROPICAL BANANA PUDDING

Steps:

• Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
• Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
• Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
• Beat the whipping cream with an electric mixer until stiff peaks form.
• Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
• Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.

BANANA PUDDING BROWNIES

Steps:

• Preheat oven to 325F.
• Dump brown sugar, granulated sugar and melted butter into a large mixing bowl.
• Stir until combined.
• Add the vanilla extract and eggs to the bowl.
• Stir well.
• Add the flour, cocoa powder and salt to the bowl.
• Stir until all of the ingredients are fully combined.
• Add the chocolate chips to the bowl.
• Stir the chocolate chips into the brownie batter.
• Line a 9 x 13 inch baking pan with aluminum foil and spray it well with cooking spray.
• Pour the brownie batter into the pan and spread it out evenly.
• Place the baking pan in the oven and bake the brownies until a toothpick inserted in the center comes up almost clean with just a few crumbs. 18 - 20 minutes.
• Set the brownies aside to cool while you prepare the pudding mixture.
• Pour the instant pudding mix and milk into a large mixing bowl.
• Use an electric mixer to beat the pudding mix and milk until a very thick mixture forms.
• Add the chopped banana to the bowl.
• Continue mixing with the electric mixer until no large chunks of banana remain.
• Add the Cool Whip to the bowl.
• Use a rubber spatula to fold the Cool Whip into the pudding mixture.
• Once the brownies are slightly warm but not too hot, dump the pudding mixture on top of the brownies and spread it out evenly.
• Place the banana slices on top of the pudding mixture.
• Sprinkle the vanilla wafer cookie crumbs on top.
• Place the pan in the refrigerator and chill for at least 3 hours to set.
• After 3 hours remove the pan from the refrigerator and use the foil to lift the brownies from the pan.
• Slice the brownies into 24 squares.
• Serve and enjoy!

LITE BANANA PUDDING WITH PINEAPPLE

Steps:

• In a large mixing bowl, mix vanilla pudding and 1 2/3 cup of milk together until well blended, let stand until firm. Fold in whipped topping.
• In a large glass bowl or trifle bowl, layer vanilla wafers to cover bottom, cover with pudding mixture, banana slices to cover pudding then cover banans with crushed pineapple. Continue layering, ending with pudding on top. Crush remaining vanilla wafers and cover pudding with crumbs. Chill for at least 2 hours before serving. Serve cold.
• **Please note, I don't recommend using Fat Free Whipped Topping as it doesn't have enough body to hold the fruit and tends to be runny**.