I'm getting a little tried of the original Banana Pudding! Does anyone have one with a twist!!?!
I'm getting a little tried of the original Banana Pudding! Does anyone have one with a twist!!?
Answers: Change the cookie! Instead of vaniila wafers, use chocolate chip.
Another favorite at my restaurant is to add roasted pecans and fudge sauce to it...makes it taste like a banana split. The kids love it. add rum Banana Pudding
* 1 cup Sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 2 cups milk (whole or 2%)
* 1 teaspoon vanilla extract
* 1 tablespoon butter (not margarine)
* 4 egg yolks (large eggs or better)
* box of Vanilla wafers
* 4-5 ripe bananas
Meringue:
* 4 egg whites, at room temperature
* 5 tablespoons sugar
* 1/4 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
Preheat oven to 375°F.ine the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven. get light banana pudding and swirl in chocolate syrup ummm not quite sure what you mean there... the pudding flavor or what you can do with it...(pudding w/ vanilla wafers thing)
my grandma makes a dessert in a truffle bowl... layering torn up angel food cake... banana pudding, strawberrys w the glaze and whipped cream... 2 layers of each... really refreshing!
Banana Pudding
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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This banana pudding recipe contains graham cracker crumbs, milk, eggs, and bananas. Scroll down the page for more banana pudding recipes and other banana desserts.
INGREDIENTS:
2 eggs
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
2 or 3 sliced bananas
15 graham crackers, crushed into crumbs
1 teaspoon vanilla extract
1/4 cup sugar
PREPARATION:
Beat egg yolks. Add 2/3 cup sugar and cornstarch; mix thoroughly. Add milk and cook over low heat or in top of double boiler until creamy, stirring constantly. Remove from heat and add vanilla extract.
In a lightly buttered baking dish, place alternating layers of graham crackers and sliced bananas. Add the vanilla custard. Beat egg whites until stiff; add 1/4 cup of sugar. Spread meringue over the custard and bake at 350° for about 10 minutes, until nicely browned
Uptown Banana Pudding CheesecakeSouthern Living FREE TRIAL - Recipes & More! Rating:
Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Rum Banana PuddingSouthern Living FREE TRIAL - Recipes & More! Rate and Review
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Ingredients
1 1/2 cups milk
2/3 cup sugar
2 egg yolks
3 tablespoons cornstarch
3 tablespoons light rum
1 teaspoon vanilla extract
6 medium bananas, sliced
30 vanilla wafers
1 cup chopped toasted pecans
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
Preparation
Whisk together first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened. Remove from heat, and stir in vanilla. Let stand 5 minutes. Gently stir bananas into pudding mixture.
Arrange 15 vanilla wafers in a single layer on bottom of a 1 1/2-quart baking dish; sprinkle 1/2 cup pecans evenly on vanilla wafers. Pour half of pudding mixture on top of pecans in dish. Repeat layers with remaining vanilla wafers, pudding, and ending with pecans.
Beat egg whites and 1/8 teaspoon cream of tartar at high speed with an electric mixer until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Spread meringue evenly over top of banana mixture, sealing edges.
Bake at 400° for 8 to 10 minutes or until golden brown. i made a banna pudding pie with a chocolate chip cookie crust once. it was goooood. don't cook the crust too long though! Everywhere I take this - I get RAVE reviews:
3 small or 2 large boxes of Jello Sugar Free Instant Pudding - Vanilla
MIx accordingly with milk.
Add 8 oz of fat free sour cream
Layer bottom of bowl with Pecan Sandies instead of vanilla wafers. Layer with pudding mixture and bananas. Depending on the size of your bowl or pan, you should have enough mixture for 2-3 layers. Top with fat free cool whip. It is better after is sits awhile so make it the day before you need it. It is so good and healthy - everyone will love it and its easy. ENJOY!!! My grandma used Eagle brand sweetened milk. She just used 2 boxes of banana pudding,of course bananas(she used 8-10sliced), nilla wafers,1 16oz koolwhip and one 8oz(reserve for layering),and one can of the Eagle brand. She mixed the banana pudding, substituted eagle brand milk for one of the cups of milk on the pudding instructions and the rest of the milk on the pudding instructions, its very thick and rich. She then folded the kool whip into the mix. She used a triffle bowl (it was clear so you can see the layers) and layered pudding,koolwhip,bananas ,nilla wafers. However you want to layer it all the way to 3/4 from top and added one more layer of kool whip and crushed nilla wafers on top. It is so good and easy to make!