La Vonnes Banana Pudding Recipes

LA VONNE'S BANANA PUDDING

Steps:

• Make pudding according to package replacing the milk with 1/2 sweetened condensed milk and 1/2 heavy whipping cream, mix until smooth
• add 2 bananas and vanilla extract and mix until pudding has stiffened
• take a large foil pan that is about 4 inches deep and line with waffers.
• crush one box of waffers into small bits of cookies & save for layering
• slice 2 banana into thin coin slices and set aside for layering
• Lay down a layer of banana pudding
• smooth a layer of cool whip
• sprinkle with cookie crumbs
• drop a layer of coin size banana
• repeat steps 6-9 making sure to finish the final layer with with remaining uncrushed cookies and bananas
• Sprinkle the remaining cookie crumbs on the finished pudding for garnish
• Refrigerate for an hour and serve

BANANA PUDDING I

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

LA VONNE'S BANANA SPLIT PUDDING CAKE

Steps:

• THE CRUST: 1. Combine butter, pineapple juice & cherry juice well
• 2. Add the graham cracker crumbs and mix well
• 3. Grease a 9x14 pan with butter
• 4. Press the crumb crust into a butter greased pan and set aside
• PUDDING FILLING 1. Mix on high the eggs, melted butter, heavy whipping cream, vanilla extract and confectioners sugar until a smooth lump free consistency is achieved
• 2. Add cut up banana and blend until smooth lump free consistency is achieved
• 3. Add juice from the jarred cherries, pineapple juices and 1/4 lemon to prevent the bananas from discoloring and blend until smooth.
• 4. Pour creamy sauce into the graham cracker crust
• TOPPING 1. Top creamy sauce with 3/4 of banana coins, cherry pieces and crushed pineapples (reserving the remaining 1/4 of the fruit for the top of the whipped topping)
• 2. Top the fruit topped cream sauce with cool whip
• 3. Use juice of pineapples, and lemons on remaining 1/4 of the banana coins and coat well to prevent bananas from turning brown then place on top of the cool whip
• 4. Place cherry pieces and crushed pineapples on top of the cool whip
• 5. Sprinkle the dish with the nut pieces
• 6. Chill for 2-4 hours and is ready to serve.
• 7. Cut and enjoy the creamy, rich smoothness of this dessert.