Strawberry Banana White Chocolate Pudding Food

STRAWBERRY-BANANA SPLIT WHITE CHOCOLATE PIE

Steps:

• Arrange banana slices in bottom of crust.
• Beat pudding mix, milk and strawberry puree in large bowl with whisk 2 min. Let stand 5 min. Gently stir in 2 cups COOL WHIP. Spoon into crust. Top with remaining COOL WHIP.
• Freeze 4 hours or until firm. Remove from freezer 10 min before serving. Let stand at room temperature until slightly softened.

STRAWBERRY BANANA PUDDING

Steps:

• PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
• POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
• STIR in ¼ cup sugar and the salt. Stir briefly to combine.
• WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
• When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
• Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
• After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
• POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
• STIR in the butter and vanilla extract.
• COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
• When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
• SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
• WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
• REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
• FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
• WASH the strawberries. Cut off the stems and slice them.
• PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
• MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
• WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
• MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
• HEAT over medium heat until the mixture begins to boil.
• STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
• COOK for one more minutes.
• REMOVE from the heat and stir in the butter until it melts.
• COOL for 5 minutes and then pour the topping into an airtight container.
• CHILL it in the refrigerator for about 2 hours.
• CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
• HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
• CRUSH the vanilla wafers in a food processor or blender.
• STIR in ¾ of the strawberry jello mix.
• ADD the melted butter. Stir until everything is well mixed.
• POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
• REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
• BREAK the pieces apart. It should resemble a strudel.
• PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
• LAYER half of strawberry slices (or strawberry topping) on the cookies.
• ADD a layer of banana slices on top of the strawberries.
• SPREAD a layer of vanilla pudding on top of the fruit.
• REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
• GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.

STRAWBERRY BANANA WHITE CHOCOLATE PUDDING

Steps:

• Whisk pudding and milk.
• Once set a bit, add strawberries and banana and mix.
• Refrigerate until cold.
• Can add any fruits that you like or any amount you like.
• Top with whipped cream if you like.

WHITE CHOCOLATE BANANA PUDDING

Steps:

• Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips.
• Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

CHOCOLATE-BANANA PUDDING

Steps:

• In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
• Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

DIABETIC WHITE CHOCOLATE BANANA PUDDING

Steps:

• NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
• Mix the pudding mix, milk, and sweetened condensed milk and blend well.
• Fold in the whipped topping, bananas, and white chocolate chips.
• Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

STRAWBERRY-BANANA GRAHAM PUDDING

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.

STRAWBERRY-BANANA PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
• Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
• Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.

WHITE CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
• Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
• Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
• Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
• Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.