Banana Pudding Balls Recipes

THE BEST BANANA PUDDING

Steps:

• Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
• Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
• Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
• Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
• Fold in two-thirds of the whipped cream.
• Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
• Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
• One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight.
• Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas! Serve immediately.

BANANA PUDDING

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

BANANA PUDDING POPS

Steps:

• In a large bowl, combine vanilla pudding mix, milk and sweetened condensed milk and whisk until smooth. Stir occasionally until the pudding has thickened, about 5 minutes.
• Place a banana slice into the bottom of each Dixie cup. Top with a big spoonful of pudding mixture. Place a couple more banana slices on top then sprinkle crushed Nilla wafers on top. Top with more pudding to fill the cup completely, then sprinkle with more wafers.
• Freeze until solid, at least 5 hours and up to overnight.

BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• For the cookies: Using a stand mixer, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and mix until smooth, about 2 minutes. In a separate bowl, combine the flour, baking powder and salt. Add the dry mixture to the butter mixture. Reduce the mixer speed to low and mix until just combined, about 30 seconds. At this point if the dough feels warm, refrigerate it until chilled, about 15 minutes. When the dough feels cool to the touch, scoop out teaspoon-size balls and drop them on the prepared baking sheets. The dough should yield 4 dozen balls. Bake until golden, 12 to 15 minutes. Let cool.
• For the pudding: While the cookies are baking, warm 3 1/2 cups of the milk, granulated sugar and vanilla in a medium saucepan over medium heat until the sugar is dissolved, about 5 minutes. In a medium bowl, whisk together the egg yolks, salt and remaining 1/2 cup milk. Then whisk in the cornstarch. Slowly pour the milk mixture into the egg-cornstarch mixture, whisking constantly. When fully combined, add the mixture back to the saucepan and bring to a simmer over medium heat, stirring constantly. Cook, stirring often, until thickened to a pudding-like consistency, 10 to 15 minutes. Remove from the heat and evenly spread in a 13-by-9-inch baking dish. Cover with plastic wrap, pressing it directly on the pudding to prevent a skin from forming, and chill in the freezer for 30 minutes.
• While the pastry cream is chilling, combine the cream and confectioners' sugar in the stand mixer. Whip on medium speed until thick and fluffy, 5 to 8 minutes. Fold the pudding into the whipped cream, adding 1/3 cup at a time.
• To assemble the pudding: Reserve 3 cookies for the topping. Line the 9-by-13-inch baking dish with a layer of cookies, add a layer of bananas and half the pudding mixture; repeat. You should have 2 layers. Crush the reserved cookies in a resealable bag and sprinkle on top. Cover with plastic wrap and refrigerate until very cold, 2 to 3 hours.

BANANA CAKE BALLS

Steps:

• Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.

BANANA PUDDING SHOTS

Steps:

• In 2-quart saucepan, stir pudding mix and half-and-half. Cook over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat; pour into medium bowl. Cover; refrigerate about 1 hour or until chilled.
• Spoon pudding into 1-gallon resealable food-storage plastic bag; seal bag. Spoon whipped topping into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
• In bottom of each of 24 (2-oz) shot glasses, place 1 cookie. In each glass, pipe about 2 teaspoons pudding over cookie. Top with 1 banana slice. Pipe about 2 teaspoons whipped topping over banana. Repeat layers. Sprinkle with crushed cookies. Serve immediately or refrigerate up to 30 minutes.

MICROWAVE BANANA PUDDING

Steps:

• Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
• Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen. Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

BANANA CAKE BALLS WRAPPED IN CHOCOLATE

Steps:

• STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
• SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
• TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
• If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
• Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
• Let stand until coating is firm.