BANANA PUDDING
Steps:
- For whipped cream: In a very clean large bowl beat the cream with a hand beater, until it begins to thicken. Slowly add in the confectioners' sugar and continue to beat just until the cream holds peaks when the beaters are lifted out of bowl.
- To assemble the individual banana puddings; put a single layer of each the vanilla wafers and the banana slices into each wine glass. Top with a layer of the vanilla pudding. Repeat layering a second time. Finish with a generous dollop of whipped cream or put the whipped cream into a pastry bag fitted with a large star tip. Pipe onto the top of each dessert. If using a large serving bowl assemble the ingredients using the same method.
BANANA PUDDING BITES
This came from Sandra Lee Semi-Homemade. This is such a fast way to get your fill of banana pudding.
Provided by bonjovi4ever
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Remove the ends from the peeled bananas and discard. Cut each banana into ten to twelve 1/2 inch slices.
- Place vanilla wafer cookies on platter, top each cookie with a banana piece.
- Dollop a heaping teaspoon of pudding over each banana piece.
- Sprinkle with crumbled cookies to garnish.
Nutrition Facts : Calories 167.1, Fat 5.4, SaturatedFat 1.4, Sodium 83.1, Carbohydrate 29.3, Fiber 1.7, Sugar 5.4, Protein 1.6
SANDRA LEE SEMI HOMEMADE BANANA PUDDING BITES
Make and share this Sandra Lee Semi Homemade Banana Pudding Bites recipe from Food.com.
Provided by baker789
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut your bananas into ten to twelve 1/2 inch slices.
- Top each cookie with banana piece on top of a the banana piece a dollop of the pudding then sprinkle with crumbled cookies for garnish .
- ENJOY! :D.
Nutrition Facts : Calories 167.1, Fat 5.4, SaturatedFat 1.4, Sodium 83.1, Carbohydrate 29.3, Fiber 1.7, Sugar 5.4, Protein 1.6
BANANA PUDDING
Steps:
- Put pudding packet contents into a glass bowl. Whisk in the milk. (To get milk very cold, put it in the freezer for 15 minutes).
- In a clean bowl, using an electric beater or a whisk, beat together the cream with confectioners' sugar until soft peaks form.
- Line each serving glass with a single layer of vanilla wafers and top with about 3 tablespoons of pudding mix, whipped cream, then a few slices of banana. Repeat creating 3 layers and finishing with a pudding layer. Allow to sit in refrigerator for at least 1 hour and up to overnight to set and soften the cookies.
- Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.
HOMEMADE BANANA PUDDING
Make and share this Homemade Banana Pudding recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks with sugar, milk, salt, banana flavor and corn starch Heat on medium heat, Stir constantly (I prefer using a double boiler) Don't let it burn.
- Line the bottom and sides of a baking dish with vanilla wafers When pudding thickens pour about half of it over the wafers.
- Lay a layer of banana slices on this and top with another layer of wafers then another layer of pudding Use the egg whites for your meringue if so desired.
Nutrition Facts : Calories 384.7, Fat 8.7, SaturatedFat 4.1, Cholesterol 193.3, Sodium 144.7, Carbohydrate 68.6, Fiber 1.1, Sugar 55.1, Protein 9.7
BANANA PUDDING CHEESECAKE BITES
You don't have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding.
Provided by Jonathan Melendez
Categories Cheesecake
Time 25m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
- In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
- Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
- Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.
Nutrition Facts : Calories 497.9, Fat 30.3, SaturatedFat 16.1, Cholesterol 60, Sodium 374.7, Carbohydrate 50.7, Fiber 0.8, Sugar 22.2, Protein 5
TRULY HOMEMADE BANANA PUDDING
One of those recipes that have been passed down through the generations... this is a lot of work, but SO worth it... Edit to this recipe: I should say that this is one of those "until it looks right" recipes. You want the pudding thick and you may have to cook, stir, cook, you will want to stir constantly and it will be hard to stir. You also might want to refrigerate it overnight if it needs to thicken (this also makes the cookies a little mushy which I LOVE)
Provided by CandyTX
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In sauce pan, blend sugar, corn starch and salt.
- Add milk and stir slowly over medium heat until thick and bubbly (this will take a while).
- In small bowl, stir some of hot mixture into egg to avoid egg cooking into lumps.
- Add back into mixture and stir for 2 more minutes.
- Remove from heat.
- Add margarine and vanilla.
- Remove from heat and cool.
- LAYERING:.
- Start with a layer of wafers, bananas, then pudding.
- Continue, ending with pudding on top.
- Crush some extra, if available, wafers on top.
- Refrigerate at least 2 hours.
Nutrition Facts : Calories 360.1, Fat 12.5, SaturatedFat 4.4, Cholesterol 50.9, Sodium 284.6, Carbohydrate 57.9, Fiber 1.3, Sugar 34.4, Protein 5.6
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