Nilla Banana Pudding Recipe 435

Steps:

• 1. Mix 1/2 cup sugar, flour, salt in top of double boiler. Blend in 3 egg yolks and milk. Cook uncovered over boiling water, stirring constantly for 10-12 minutes or until thickened. Remove from heat; stir in vanilla.
• 2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of a 1 1/2 quart casserole. Cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers each, ending with custard.
• 3. Beat egg whites until soft peaks form and gradually add remaining 1/4 cup of sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover the entire surface and sealing well to edges.
• 4. Bake at 350 in top half of the oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices before serving.

Steps:

• Reserve 2 tablespoons sugar. In top of double boiler combine remaining sugar, flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, 10 min., or until thickened. Remove from heat; stir in vanilla.
• Spoon about 1/2 cup custard onto bottom of 1 1/2-qt. round casserole dish; cover with 8 Nilla wafers. Top with layer of sliced bananas; pour about 2/3 cup custard over bananas. Arrange 10 Nilla wafers around outside edge of dish. Cover with 12 Nilla wafers; top with sliced bananas and 2/3 cup custard. Cover custard with 14 Nilla wafers; top with sliced bananas and remaining custard.
• In small bowl, beat reserved egg whites till stiff but not dry; gradually add reserved 2 tablespoons sugar; beat till mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.
• Bake at 425 degrees for 5 min., or till surface is lightly browned.
• Choice of Garnish: extra banana slices and/or crushed cookie crumbs. Serve warm or chilled.

Steps:

• MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
• Blend in 3 egg yolks and milk.
• Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
• Remove from heat; stir in vanilla.
• RESERVE 10 of the wafers for garnish.
• Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
• Pour about 1/3 of the remaining custard over bananas.
• Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
• BEAT egg whites on high speed of electric mixer until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
• BAKE at 350°F for 15 to 20 minutes or until lightly browned.
• Cool slightly or refrigerate several hours until chilled.
• Top with reserved wafers just before serving.
• Garnish with additional banana slices, if desired.