Not Too Sweet Banana Pudding With Boxed Pudding Food

NOT-TOO-SWEET BANANA PUDDING WITH BOXED PUDDING

Steps:

• BEAT pudding mix with 1 ¾ cups milk for 2 minutes. Wait for 5 minutes for the pudding to set.
• STIR pudding mix into 1 ¾ cups milk in a saucepan. Bring to boil over medium heat, stirring constantly. When pudding begins to boil, remove the pan from heat.
• COVER the pudding with a piece of plastic wrap. Place the plastic wrap directly on the surface of the pudding.
• CHILL in the refrigerator until cool (about 30 minutes).
• POUR the heavy whipping cream into a deep bowl. (A deep bowl will contain the cream and prevent excess splashing when the cream is whipped.)
• STIR 3 or 4 tablespoons of granulated sugar into the heavy whipping cream. (Sugar amount depends on how sweet you prefer your pudding.)
• Using a hand mixer with the WIRE WHIP attachment, WHIP the heavy whipping cream on the highest speed until stiff peaks form. This could take up to 5 minutes. Set aside.
• MIX the sour cream into the cool pudding until combined.
• FOLD the whipped cream into the pudding mixture until combined.
• PEEL and SLICE the bananas into ¼ inch round disks.
• SPREAD a thin layer of pudding at the bottom of a serving dish.
• COVER the pudding with a layer of cookies.
• TOP cookies with a layer of sliced bananas.
• GENEROUSLY SPREAD pudding over the bananas, covering them completely.
• CONTINUE LAYERING cookies, bananas, and pudding until the serving dish is full. Always end with a layer of pudding completely covering sliced bananas.
• COVER and refrigerate 4 hours or up to 24 hours. During this time, the cookies will soften and all the layers of flavor will blend together.
• BEFORE SERVING, garnish the pudding with cookie crumbs and freshly sliced bananas.
• COVER and refrigerate leftovers up to 72 hours or until the bananas are no longer fresh.

SOUTHERN BANANA PUDDING

Steps:

• Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
• Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
• Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

NOT-TOO-SWEET BANANA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.
• Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.
• Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.
• Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.
• Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.
• Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)