BANANA PINEAPPLE DELIGHT
A delicious no-bake dessert, this is the kind for any occasion that everyone loves and wants the recipe for. Vary crusts using chocolate or vanilla wafers. Garnish with nuts or cherries.
Provided by Connie Banks
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
- In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
- Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 27.2 g, Cholesterol 53.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 132.4 mg, Sugar 15 g
BANANA-PINEAPPLE CREAM PIES
My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! -Robyn Appenzeller, Portsmouth, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
EASY BANANA-VANILLA PUDDING PIE
Sweet banana pudding is the stuff dreams are made of. So, too, is this easy vanilla pudding pie made with sliced bananas!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LAYERED BANANA PINEAPPLE DESSERT
Make and share this Layered Banana Pineapple Dessert recipe from Food.com.
Provided by ThatJodiGirl
Categories Bar Cookie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
- Press evenly onto bottom of pan.
- Arrange banana slices on crust.
- Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
- Gradually beat in milk.
- Add pudding mixes.
- Beat until well blended.
- Spread evenly over banana slices.
- Spoon pineapple evenly over pudding mixture.
- Spread Whipped topping over pineapple.
- Refrigerate for 3 hours before serving.
PINEAPPLE PUDDING PIE
I make this pie ahead of time so it can chill in the refrigerator before dinner. I sometimes make the crust from scratch but I recommend using a convenient store-bought crust when time is short.-Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with coconut. Cover and refrigerate.
Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
DELECTABLE SOUTHERN BANANA-PINEAPPLE PUDDING
This recipe is very similar to the "Real 'Down-Home' Southern Banana Pudding" that I posted recently. The differences are that pineapple is added to the mix and that the filling recipe is altered slightly. This is my own recipe based on a family recipe for banana pudding. I'm confident that you'll enjoy it.
Provided by AlSwilling
Categories Dessert
Time 2h15m
Yield 1 pudding, 9 serving(s)
Number Of Ingredients 14
Steps:
- WAFER-BANANA-PINEAPPLE PREPARATION:.
- Preheat oven to 350 degrees F.
- Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
- Slice the bananas crosswise into 1/4" thick round slices.
- In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
- On top of the layer of wafers, place one layer of bananas.
- Add another layer of vanilla wafers, then a layer of pineapple.
- Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
- THE FILLING:.
- Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
- Combine evaporated milk and water.
- In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
- Mix in milk slowly, stirring constantly.
- Stir in reserved pineapple juice.
- Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
- As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
- NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
- Remove from heat as soon as desired thickness is achieved.
- Stir in vanilla extract.
- Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
- THE MERINGUE:.
- TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
- TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
- Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
- Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
- Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
- Banana pudding's flavor is best the day after it is made.
- Makes 9 servings.
Nutrition Facts : Calories 485.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 82.1, Sodium 183.8, Carbohydrate 89, Fiber 3.2, Sugar 47.4, Protein 8
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