Kraft Easy Southern Banana Pudding Recipes

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EASY SOUTHERN BANANA PUDDING



Easy Southern Banana Pudding image

Make and share this Easy Southern Banana Pudding recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 3h20m

Yield 14 serving(s)

Number Of Ingredients 5

3 cups cold milk
2 (3 1/2 ounce) packages Jello Instant Vanilla Pudding Mix
30 vanilla wafers
3 bananas, sliced
1 (8 ounce) container Cool Whip Topping, thawed

Steps:

  • BEAT pudding mixes and milk with whisk 2 minute Let stand 5 minute.
  • ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
  • REFRIGERATE 3 hours.

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round...it's a nice ending to most any meal.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup sugar
1/3 cup all-purpose flour
2 cups 2% milk
2 large egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
36 vanilla wafers
3 medium ripe bananas, cut into 1/4-inch slices
MERINGUE:
2 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3 tablespoons sugar

Steps:

  • Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts :

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