Nilla Wafer Banana Pudding 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:

• 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.

Steps:

• Mix together the crushed cookies and melted butter. Press into a 9 x 13 inch baking pan. *Bake at 350 degrees for 10 minutes. Let cool.
• Beat together the cream cheese, powdered sugar, and one container of Cool Whip. Spread on top of cooled cookie crust.
• Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
• Spread sliced bananas on top of pudding, covering the entire pan.
• Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving.
• Top with caramel sauce and any additional sliced bananas for each serving.

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:

• In a 9x7 or 9x9 pan,.
• Using milk, mix both flavors of pudding in separate bowls and set aside.
• Layer the bottom of the pan with nilla wafers - sprinkle milk on the bottom to help soften the cookies.
• Cover the nilla wafers with banana cream pudding.
• Place sliced banana's on top of pudding
• Cover banana's with whipped topping.
• Add another layer of Nilla wafers.
• Cover the nilla wafers with chocolate pudding.
• Place sliced bananas on top of pudding.
• 9. Finish off with final layer of whipped topping.
• Place in fridge for an hour - then dig in! This is even better the next day.

Steps:

• PREHEAT oven to 350°F. 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 12 of the wafers for garnish. Spread small amount of custard onto 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 peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
• BAKE 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just 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.