Banana Pudding With Vanilla Wafers Recipes

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.

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

Steps:

• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
• In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
• Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Steps:

• For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill.
• In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight.
• For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside.
• To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve.

Steps:

• Combine sugar and flour in a large bowl.
• Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
• Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
• Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

Steps:

• Prepare the pudding as directed on box.
• Mix in sweetened milk and vanilla flavoring.
• Fold in Cool Whip.
• Line bottom of dish with vanilla wafers.
• Spread pudding mixture over vanilla wafers.
• Add a layer of sliced bananas .
• Continue layers of pudding, vanilla wafers and bananas, ending with pudding.
• Can top with whole and/or crushed vanilla wafers if desired.

Steps:

• Beat pudding mixes and milk with whisk 2 min. Let stand 5 min.
• Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
• Refrigerate 3 hours.

Steps:

• In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.