THE BEST BANANA PUDDING
The BEST Banana Pudding you'll ever try! This timeless, no bake dessert is always a winner with friends and family and is so delicious! Made with layers of fresh bananas, Nilla wafers, fresh whipped cream and banana pudding!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 10
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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 42 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 237 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
OLD-FASHIONED BANANA PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
MAGNOLIA'S FAMOUS BANANA PUDDING
Provided by Food Network
Categories dessert
Time 7h20m
Yield up to 16 servings (makes 4 to 5 quarts)
Number Of Ingredients 6
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.
WORLD'S BEST BANANA PUDDING
This is Hazel Smith's (country cook for the stars)recipe. It is so creamy and worth the effort. You MUST try this recipe it really is the BEST!...ENJOY!
Provided by Chef Eileen
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- CUSTARD.
- Mix sugar and flour in a saucepan. Separate eggs,reserving the whites for meringue. Stir yolks with a fork until well blended. Place saucepan on low heat, stirring often until custard forms and the mixture thickens. Remove from heat. Add butter. Allow to cool. Add vanilla.
- Line a 9"x51/2"x21/2" glass baking dish with vanilla wafers. Slice bananas over wafers. Repeat twice. Pour cooled custard over wafers/bananas.
- MERINGUE.
- cream of tarter.
- 1/2 cup sugar.
- 1/2 teaspoon vanilla.
- 3 egg whites left from custard.
- Add a couple of sprinkles of cream of tartar to 3 egg whites,left from custard. Using an electric mixer,beat until frothy. Continue beating,adding 1/2 cup sugar and 1/2 teaspoon vanilla. Spread over top. Bake until brown for 10 or 15 minutes at 375 degrees.
Nutrition Facts : Calories 514.3, Fat 22.8, SaturatedFat 13.4, Cholesterol 164.7, Sodium 211.4, Carbohydrate 72.1, Fiber 1.6, Sugar 57.5, Protein 8.5
BANANA PUDDING
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
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.
THE WORLD'S BEST BANANA PUDDING
It doesnt get any better than this. I promise you will LOVE this recipe! I have never had better and wherever i go i am ALWAYS asked for the recipe and i have to bring it ot all our family gatherings OR ELSE! I serve this in a Large Punch Bowl and its very pretty
Provided by Heather Reynolds in
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding according to package directions.
- let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
- add sweet condensed milk to pudding mixture and mix very well.
- add cool whip and mix well.
- Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
- Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
- You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.
THE BEST BANANA PUDDING (TRIFLE) RECIPE
You need to try our best banana pudding (trifle) recipe! It is extremely delicious and creamy made with cream cheese and pudding mix. This is a favorite family dessert recipe that you do not want to miss!
Provided by Camille Beckstrand
Categories Dessert
Time 2h30m
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
- Fold in half of the Cool Whip.
- Line the bottom of a trifle bowl with vanilla wafers.
- Top wafers with a layer of sliced bananas.
- Spread half of pudding mixture on top of bananas.
- Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
- Spread remaining Cool Whip on top.
- If desired, sprinkle crushed vanilla wafers on top.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 470 kcal, Carbohydrate 77 g, Protein 9 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 28 mg, Sodium 360 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving
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