Grannys Nana Pudding Recipes

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

Steps:

• 1. Cut up bananas and place in casserole dish. Then add layer of vanilla wafers. Repeat layers.
• 2. In a separate bowl, mix sugar and flour well.
• 3. Put milk and egg yolks in double boiler and mix well, then add sugar- flour mix. Constantly stir or it will burn.
• 4. Cook until thick.
• 5. Remove from heat and add butter and vanilla and stir.
• 6. Pour over banana and vanilla wafer layers.
• 7. Meringue: Beat egg whites and a little sugar until stiff.
• 8. Spread meringue on top and brown in oven.
• 9. Broil until brown; watch it closely it will brown quickly.
• * The meringue is optional.

Steps:

• Empty boxes of instant pudding mix in medium bowl. Mix in the milk and the sweetened condensed milk. Beat or mix (I like to beat the mix to get out all the lumps) the pudding mix until creamy.
• In a large bowl, layer a handful of the vanilla wafers, then a handful of the bananas, then about half the pudding mix, then about half the Cool Whip. Repeat the layers.
• Let sit in the fridge for at least 30 minutes.

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

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 saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
• Remove from heat and add vanilla and lemon oil or zest if using.
• Slice bananas 1/4" to 1/2" thick, whatever your preference.
• Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
• Preheat oven to 350.
• MERINGUE:.
• Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
• Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
• Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
• Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.