NILLA WAFER BANANA PUDDING
Steps:
- To make the custard, simmer one to two inches of water in a pot over low heat. Place a glass or metal bowl on top of the pot, making sure it doesn't touch the water.
- Add 1/2 cup of sugar, flour, and salt to the bowl.
- Beat in the egg yolks and milk, and stir until the mixture is well-combined.
- Cook the mixture over low heat for 5 minutes, stirring constantly to prevent the milk from burning.
- Remove the bowl from the heat and mix in the vanilla.
- Spread a small amount of the custard at the bottom of a 1 1/2-quart casserole.
- Layer Nilla Wafers on top of the custard. Top with a layer of sliced bananas.
- Pour a third of the custard over the bananas. Continue layering until you get three layers of each component, ending with the custard. Set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- To make the meringue topping, beat the egg whites with a mixer until foamy. Gradually add the remaining 1/4 cup of sugar and beat for 4-5 minutes or until stiff peaks form. You'll know the egg whites are done when they're glossy and they form a firm peak that holds its shape when you lift the beater.
- Spoon over the meringue over the pudding, making sure the entire surface is covered well.
- Bake the pudding for 5 minutes or until the meringue has turned light golden brown.
- Let the pudding cool to room temperature. Chill in the fridge before serving.
- Garnish with banana slices and place Nilla Wafers around the edge of the dish.
Nutrition Facts : Calories 408 cal
BANANA PUDDING WITH VANILLA WAFERS (1956)
Steps:
- Scald milk in top of a double boiler over direct heat.
- Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch.
- Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend.
- Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.
- Cook, stirring until mixture is smooth and thickened (about 6 minutes).
- Remove from heat and add vanilla.
- Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole.
- Pour hot custard over the top and allow to cool. Heat oven to 425 (F).
- Beat whites until stiff but not dry.
- Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy.
- Spread over pudding and brown in preheated oven for 15 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 173 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BANANA PUDDING TART RECIPE BY TASTY
Here's what you need: Nila Wafers, butter, bananas, sweetened condensed milk, nutmeg, cinnamon, light brown sugar, eggs, egg yolks, whipped cream
Provided by Tania Gordon
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
- Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
- Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.
Nutrition Facts : Calories 388 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, Sugar 43 grams
EASY BANANA CREAM PIE RECIPE (WITH NILLA WAFER CRUST)
Our layered Homemade Banana Cream Pie has a chewy nilla wafer crust, a soft cream cheese layer, creamy banana pudding, fresh sliced bananas, and whipped topping for the perfect easy pie.
Provided by Camille Beckstrand
Categories Dessert
Time 2h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 96 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BANANA PUDDING CHEESECAKE BARS
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Provided by Tara O'Brady
Categories Dessert Cheesecake Butter Cream Cheese Banana Egg Vanilla Milk/Cream Sour Cream Soy Free Bake Tree Nut Free Peanut Free Vegetarian
Yield 12 servings
Number Of Ingredients 15
Steps:
- Crust
- Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
- Filling and assembly
- While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
- Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
- When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
- Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.
YUMMY NILLA WAFER CHOCOLATE BANANA PUDDING DESSERT
Quick & easy recipe - perfect for potlucks or simple dessert. My husband LOVES this....so will the kids. Use your favorite pudding flavors - go fat free & sugar free for even lower calories. Easy to double recipe
Provided by kelster2
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 958.7, Fat 46.5, SaturatedFat 22.8, Cholesterol 104.7, Sodium 710.2, Carbohydrate 124, Fiber 4.8, Sugar 34.8, Protein 16.3
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