Gourmet Banana Pudding Recipes

Steps:

• In 1 quart bowl whisk pudding and 1 cup milk.
• Stir in sweetened condensed milk.
• Fold in sour cream, cool whip, and bananas.
• In a 9x13 pan put a layer of wafers.
• Pour on pudding.
• Sprinkle crushed wafers on top.
• Refrigerate couple hours.
• Enjoy.

Steps:

• In a medium saucepan over medium heat, combine the sugar and both milks. Stir until the sugar is completely dissolved. Turn the heat to low.
• Add the egg yolks and flour to the pan. Stir until the mixture begins to thicken. Remove the pan from the heat and let the mixture cool.
• In a large, clear ovenproof bowl or other serving dish, layer half of the cooled custard, then half of the vanilla wafers, then half of the bananas. Repeat the layers. Top with crumbled vanilla wafers. The pudding may also be topped with a meringue, if desired. Set the dish aside.
• Preheat the oven to broil.
• For The Meringue
• Pour the reserved egg whites into a large mixing bowl. Using a handheld electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Top the pudding with this meringue. Place the bowl on a lower rack under the broiler and cook for 2 to 3 minutes, until the meringue browns. Remove the pudding from the oven and enjoy.

Steps:

• Preheat the oven to 375°F. Make the pudding according to the directions on the box. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top. This will make 3 layers. Spread the meringue gently over the top. Bake for 15 minutes.

Steps:

• In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
• Fold in half of the Cool Whip.
• Line the bottom of a trifle bowl with vanilla wafers.
• Top wafers with a layer of sliced bananas.
• Spread half of pudding mixture on top of bananas.
• Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
• Spread remaining Cool Whip on top.
• If desired, sprinkle crushed vanilla wafers on top.
• Chill for 2 hours before serving.

Steps:

• Mix pudding according to package directions.
• let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
• add sweet condensed milk to pudding mixture and mix very well.
• add cool whip and mix well.
• Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
• Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
• You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

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.