Nilla Wafer Banana Pudding Recipes

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.

NO BAKE BANANA PUDDING CHEESECAKE

Steps:

• In a bowl beat vanilla instant pudding and whole milk. Once fully mixed and creamy, set aside.
• In a second bowl, beat cream cheese until smooth.
• Add sugar and continue mixing.
• Add heavy whipping cream and vanilla and mix until medium peaks form.
• With a spatula, fold the pudding mixture into cream cheese mixture.
• Pour half the banana pudding mixture into the Vanilla wafer crust.
• Top with sliced bananas.
• Pour remaining cheesecake mixture on top of the bananas.
• Top entire pie with with cool whip.
• Cover and chill 4 hours or longer.
• Just before serving, add Nilla wafers and sliced bananas to the top of the cheesecake.

ORIGINAL 'NILLA BANANA PUDDING

Steps:

• MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
• Blend in 3 egg yolks and milk.
• Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
• Remove from heat; stir in vanilla.
• RESERVE 10 of the wafers for garnish.
• Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
• Pour about 1/3 of the remaining custard over bananas.
• Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
• BEAT egg whites on high speed of electric mixer until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
• BAKE at 350°F for 15 to 20 minutes or until lightly browned.
• Cool slightly or refrigerate several hours until chilled.
• Top with reserved wafers just before serving.
• Garnish with additional banana slices, if desired.