Banana Blizzard Pudding Recipes

Steps:

• Melt the butter in the microwave, then combine with the cookie crumbs in a bowl.
• After combining well, press this mixture in a 9x13" pan.
• Mix the pudding according to the directions on the package, then add in the pineapple (make sure to drain as much juice as possible)and half of the cool whip.
• Spread the pudding/pineapple mixture on top of the crust.
• Slice the bananas and put them on top of the pudding; top with the remaining Cool Whip.
• Sprinkle the nuts over the cool whip; drizzle the chocolate syrup on top to garnish.
• Cover tightly and chill for 2 hours before serving.

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

Steps:

• Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
• Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
• Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
• Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Steps:

• In 5-oz glass, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices.
• Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

Steps:

• Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
• Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
• Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
• To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
• Serve or allow to sit in the fridge for up to 4 hours.
• Enjoy!