Banana Pudding Surprise Recipes

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EXTRA SPECIAL BANANA PUDDING



Extra Special Banana Pudding image

This has been a favorite of our family for years. The coconut adds a special crunchy touch. You can use vanilla pudding, if you prefer.

Provided by VJANE

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 8

2 cups flaked coconut
2 cups all-purpose flour
1 cup butter, softened
½ cup white sugar
2 (5 ounce) packages instant banana pudding mix
6 cups cold milk
3 bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
  • Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
  • Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 39.3 g, Cholesterol 41.5 mg, Fat 25.2 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 18.8 g, Sodium 187.6 mg, Sugar 16.7 g

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

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.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

BANANA PUDDING



Banana Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas

Steps:

  • Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  • In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Preheat the oven to 425 degrees F.
  • Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
  • To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  • Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

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