Banana Graham Cracker Pudding Recipes

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.

Steps:

• Place banana slices in bottom of pie crust.
• In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
• Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
• Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

Steps:

• Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
• Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
• In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
• Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.

Steps:

• In large bowl, combine milk and water.
• Add pudding mix and beat well.
• Chill 10 minutes.
• Fold in whipped cream.
• Spoon into a glass serving bowl in layers.
• First add pudding, then graham cracker crumbs, then pudding.
• Add bananas on top of crumbs and pudding.

Steps:

• In a bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, bananas and pudding mixture. Repeat layers twice. Refrigerate.

Steps:

• Crush crackers into crumbs.
• Pour melted margarine into crumbs add sugar, and mix until moistened, save some for top of pudding just for garnish.
• Press into bottom of 9x13-inch pan.
• Mix pudding ingredients together with a mixer.
• Pour over crust.
• Top with Cool Whip and remaining crumbs.
• Refrigerate until firm.
• Serve.

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.