Lose The Wafers Banana Pudding Recipes

LOSE THE WAFERS BANANA PUDDING

Steps:

• 1. In a medium saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat unti thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
• 2. Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally.
• 3. Slice and stir in one or two of the bananas and then transfer into dessert dishes. Refrigerate if desired. Just before serving, top wih banana slices and peanuts.

BANANA WAFER PUDDING

Steps:

• Prepare pudding as indicated on box.
• Make a layer of the wafer cookies and graham crackers in the bottom.
• of the bowl or pan, then add some sliced Bananas.( If using a see.
• through bowl make sure to layer so it will look nice).
• Add a layer of vanilla pudding.then on top of pudding add a thin layer of cool whip on top of that ad a little cherry juice.
• Now continue this.
• Wafers,Crackers,Bananas,Pudding,Cool Whip And juice until you reach the top.
• At the top do not add cherry juice, instead top with remainin cool whip.
• Crush about 2 vanilla wafer cookies and crush 1 whole graham cracker.
• sprinkle this on top of the cool whip, Add nuts(opt)top with one cherry, cover and chill.
• TIP: The more wafers and crackers used the better the pudding.

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 CRUMB PUDDING

Steps:

• In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
• In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally.
• Reserve 1 banana and 1 cup whole wafers for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic onto surface of pudding. Refrigerate, covered, overnight.
• In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, spread whipped cream over pudding; top with reserved banana and wafers.

GOLDEN CORRAL BANANA PUDDING RECIPE

Steps:

• Pour cold and condensed milk into the large bowl. Whisk the ingredients to mix properly.
• Add now instant pudding to it and keep whisking to make combined.
• Place the bowl in freezing for five minutes, and the mixture will be firm then.
• Place a glass casserole dish spread 1/3 whipped cream into the bottom of this glass.
• Layer 1/3 amount of all wafers over this cream.
• Spread 1/3 mixture of vanilla pudding over the top.
• Layer 1/3 sliced banana over the pudding.
• Repeat layering them accordingly and stop when then all ingredients are used.
• For setting the mixture, place this pudding bake in the fridge.
• Crush 8 or 10 vanilla wafers over the top and sprinkle them.
• Now garnish it with some wafers or banana slices.
• Serve it cold.