Blueberry Banana Pudding Parfait Recipes

BLUEBERRY-BANANA PUDDING PARFAIT

Steps:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Cover. Refrigerate 5 minutes.
• Meanwhile, chop bananas; toss with blueberries.
• Spoon 1/4 cup of the pudding into each parfait glass. Cover each with layers of 1/4 of the fruit mixture and remaining pudding. Top evenly with whipped topping and almonds.

BANANA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

BLUEBERRY BANANA PIE

Steps:

• In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
• In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.

BANANA PUDDING PARFAITS

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

BANANA BLUEBERRY PUDDING

Steps:

• Whisk together first 4 ingredients in a large saucepan over medium-low heat.
• Cook, whisking constantly, 20 minutes or until thickened.
• Remove from heat; stir in butter and vanilla until butter melts.
• Let stand 10 minutes.
• Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
• Spoon half of pudding mixture evenly over fruit.
• Repeat layers.
• Cover and chill 4 hours.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread evenly over chilled pudding.
• Serve immediately.
• Note: preparation does not include 4 hour chill time.

BLUEBERRY PARFAITS

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.