Banana Gingersnap Pudding Recipes

Steps:

• Mix sugar and cornstarch together.
• Pour milk into medium-size microwaveproof bowl.
• Whisk in sugar mixture until cornstarch dissolves.
• Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
• Sti r in rum.
• Microwave on high 1 to 2 minutes longer until custard thickens.
• Remove from heat; cool slightly.
• Slice a layer of bananas into each of 4 individual dessert dishes.
• Add a layer of cookies and top with another layer of bananas.
• Pour custard over top bananas.
• Serve warm or chilled.
• Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
• Cook, over medium heat, stirring constantly until mixture begins to boil.
• Whisk some of hot milk mixture into beaten egg; return to saucepan.
• Bring to boiling, cook 1 minute. Follow procedure above.

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 saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• 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.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.
• Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.
• Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.
• Bake in the preheated oven until pudding is set, 30 to 40 minutes.

Steps:

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9-in. baking dish. Refrigerate for at least 15 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust., In a large bowl, whisk remaining milk and pudding mixes 2 minutes; let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate 15 minutes., Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm., Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts.