Bananapuddingsquares Recipes

BANANA PUDDING

Steps:

• Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
• In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
• Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without "scrambling" them).
• Pour the egg mixture into the saucepan and continue to cook over medium low heat (don't let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
• Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
• Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
• Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
• To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
• Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
• Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
• Top with fresh whipped cream before serving, if desired.

BANANA CREAM SQUARES

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
• In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
• In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
• In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
• Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
• To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

BANANA PUDDING SQUARES

Steps:

• Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.

BANANA SQUARES

Steps:

• In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired., Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack. , If desired, garnish with whipped cream and a few banana slices.

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 SQUARES

Steps:

• Mix wafers and butter. Press firmly into bottom of 8x8 baking dish.
• Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover.
• Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture.
• Pour milk into a large bowl; add pudding mixes. Beat 2 minutes. Spoon over bananas.
• Spread with remaining whipped topping. Sprinkle evenly with chocolate.
• Refrigerate at least 3 hours.

CLASSIC BANANA PUDDING

Steps:

• Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
• Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
• When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.