Classic Banana Pudding Recipes

Steps:

• Bring the half-and-half to a simmer in a medium saucepan set over medium heat. Meanwhile, whisk the granulated sugar, cornstarch, vanilla, egg yolks and salt together in a medium bowl. Slowly whisk about 1 cup of the warm half-and-half into the egg mixture, then pour back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and whisk in the butter.
• Spread half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers ending with banana. Press a piece of plastic wrap directly against the banana slices and refrigerate until cold, about 30 minutes.
• Whip the cream and confectioners? sugar in a large chilled bowl with an electric mixer on medium-high speed or by hand with a whisk until stiff peaks.
• Spread the whipped cream over the pudding and refrigerate until the pudding is firm, at least 2 hours or overnight. Serve with crumbled wafer cookies on top.

Steps:

• Mix flour and salt in a large sauce pan.
• Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• Stir in vanilla.
• Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• Beat the egg whites at high speed with a mixer until they foam.
• Add the sugar gradually, and keep beating until stiff peaks form.
• Spread this over the top of the pudding, forming a seal to the edges.
• Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• Allow to cool 30 minutes before serving.
• Refrigerate unused portions.

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 saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

Steps:

• In a large saucepan, mix sugar, flour and salt. 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 small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Steps:

• Beat pudding mix and milk 2 minutes.
• Blend in condensed milk until smooth.
• Stir in vanilla and fold in most of Cool Whip.
• Layer wafers, bananas, and pudding mixture in glass serving bowl.
• Top with bananas, wafers, and remaining Cool Whip.
• Serve chilled.