Banana Pudding W Nilla Wafers Recipes

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

NILLA WAFERS ORIGINAL BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered, over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.

PERFECT BANANA PUDDING

Steps:

• Gather the ingredients.
• Peel and slice the bananas and toss them in a bowl with the lemon juice. Set aside.
• Combine the cold milk and instant vanilla pudding mix and whisk or beat with an electric mixer for 2 minutes. Add the sweetened condensed milk and mix until thoroughly blended. Let stand for 2 minutes.
• With a spatula or spoon, fold half of the whipped topping into the pudding mixture.
• In an 8-inch trifle dish, alternate layers of pudding, banana slices, and vanilla wafers. Spoon or pipe the remaining whipped topping over the pudding. Chill the pudding for at least 30 minutes before serving.
• Garnish the dessert with freshly sliced banana, if desired. For an extra special look, sprinkle the dessert with vanilla sugar or a cinnamon-sugar blend .

NILLA WAFER BANANA PUDDING

Steps:

• Heat milk medium heat and whisk in pudding mix. Continuously stirring.
• Once the pudding thickens, take it off the stove.
• ARRANGE bottom layer and up side of platter/serving bowl with a layer of wafers; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped cream.
• REFRIGERATE 3 hours.

BANANA PUDDING W/ NILLA WAFERS

Steps:

• 1. Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes. Remove from heat and add butter and vanilla. Whisk until butter has melted. Transfer pudding to a bowl and refrigerate until cold, about 3 hours.
• 2. In your preferred serving dish (I used individual parfait glasses. You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers. Top with the remaining 1/3 of the pudding.
• 3. Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired. ENJOY!!

SAY YES TO CARLA HALL'S BANANA PUDDING WITH VANILLA WAFER CRUMBLE

Steps:

• For the pastry cream, sift together the cornstarch and the sugar in a metal bowl
• Whisk in the egg yolks
• In the carafe of a blender, combine the milk, banana and half & half, and blend until smooth
• Pour into a heavy-bottomed pot with the salt and vanilla bean seeds (adding the extract later, if using), then heat until it just comes to a boil
• Gradually whisk a little of the hot milk mixture into the egg mixture until smooth
• When the bottom of the mixing bowl is warm, whisk in the remaining milk
• Pour the mixture back into the pot and whisk constantly over the heat, making sure to reach down to the bottom of the pot and along the sides, until the custard thickens
• Whisking continuously, let the pastry cream come to a full boil to ensure that the cornstarch has been cooked out; taste the custard before removing entirely from the heat
• Strain the pastry cream into a large metal bowl
• Stir in the vanilla extract, if using, and the butter until melted
• Cover with plastic wrap and press onto the surface of the cream, then refrigerate until chilled
• Once the pastry cream is chilled, beat 1 cup heavy cream until soft peaks form
• Whisk the pastry cream quickly to loosen, then fold in the whipped cream
• Gently stir in the banana slices
• For the wafer crumble, preheat the oven to 350°F
• In a large bowl, combine the ground cookies, flour, sugar and salt
• Using a box grater, grate the cold butter into the dry mixture
• Toss with clean hands until all of the pieces are coated
• Add the vanilla, then crumble the butter pieces into the flour until the mixture comes together and large clumps form
• Spread the mixture on a parchment-lined baking sheet
• Bake until the crumble edges are lightly browned and the tops are golden, 15 to 18 minutes
• Remove the pan from the oven and let cool on baking rack
• To serve, once the crumble cools, sprinkle over the pudding

BANANA PUDDING

Steps:

• Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
• In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
• Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without "scrambling" them).
• Pour the egg mixture into the saucepan and continue to cook over medium low heat (don't let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
• Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
• Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
• Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
• To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
• Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
• Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
• Top with fresh whipped cream before serving, if desired.