Banana Pudding With Graham Cracker Crunch 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.
• Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.
• Bake in preheated oven 25 to 30 minutes, until set.

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:

• 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:

• Crush graham crackers in a baggie with rolling pin until course crumbs. Set aside.
• Using a whisk, whisk cream cheese in a large bowl until smooth.
• Add pudding mix, milk and vanilla; whisking until smooth.
• Fold in 2 ounces of whipped topping. Reserve 2 ounces cool whip to top parfaits.
• To make two parfaits. The layering really doesn't matter - do whatever you think looks the best! Here's how I do the layers for my DH and I: layer each parfait with graham cracker crumbs, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping and lastly remaining graham cracker crumbs.
• Sprinkle with cinnamon.
• Can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften (not too long or they'll turn to mush). Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Steps:

• In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas.
• Pour into a 1-1/2 quart serving bowl. Cover and refrigerate.
• For topping, combine sugar, pecans and egg; spoon onto a greased 15-in.x10-in.x1-in. baking pan.
• Bake at 350 for 20 minutes or until browned and crunchy. Cool.
• Using a spatula, loosen pecan mixture from pan and break into small pieces.
• Sprinkle over pudding just before serving.

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:

• In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving., For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool., Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.

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.

Steps:

• In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
• When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
• Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
• Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
• After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
• Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
• Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.

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.