Time 50m Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl. Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more. Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding. Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding. Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Time 15m Yield 10 Number Of Ingredients 7 Steps:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. 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. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
In a chilled bowl, with chilled beaters, beat the cream and confectioners’ sugar together until soft peaks. Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl. Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
Time 20m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Prepare all 3 boxes of pudding mix in same bowl as instructed on the box. Let pudding chill in the refrigerator for 15-20 minutes. Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy. Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer. Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning. Use a 13x9 pan. Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer. Top with extra cookies and design with Cool Whip can. Refrigerate approximately 1.5 hours.
Time 2h25m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour. Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray. Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes. Meanwhile, for the bourbon sauce: Combine the confectioners’ sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.
Number Of Ingredients 7 Steps:
Line the bottom of a 9"x13" with Nilla Wafers. The original recipe called for Pepperidge Farm Chessmen cookies. It tasted really good with the Chessmen cookies, I just prefer the Nilla Wafers. Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don’t like A TON of bananas in my banana pudding (I know, weird). I think four is the magic number…not too many, not too few. Just PERFECT. Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY! In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream. Add the cream cheese mixture to the pudding mix & stir until well blended. Pour the mix evenly over the bananas. OMG…SO YUMMY!!! But wait!!.. Layer the remaining Nilla Wafers on top of the mix to top it all off! Looks heavenly, right?! That would be an understatement!!! I made this the weekend my family came to visit and it was a HIT! We practically licked the pan clean!
More about “not your grandmas banana pudding recipes”
Time 30m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. 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. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
