Fantastic Banana Pudding Recipes

THE BEST BANANA PUDDING

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.

CREAMY BANANA PUDDING

Steps:

• In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
• Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
• Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

FANTASTIC BANANA CREAM PIE OR PUDDING USING 3-4 RIPE BANANAS

Steps:

• Mix cornstarch, sugar, salt with the cold milk in a large saucepan.
• Cook mixture over medium heat to dissolve. (Stir constantly) until boiling.
• Pour 1/4 of the mixture into the beaten eggs and blend thoroughly.
• Return mixture back to saucepan.
• Add 1 smashed banana to mixture and stir until blended .
• Cook until thick and creamy.
• Add margarine/butter and vanilla.
• Add dash of salt.
• Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell).
• Slice the remaining bananas on top of the 2 pies.
• Cover the bananas with the rest of the mixture.
• Put in refrigerator to set.
• When ready top the pies with whipped cream or Cool Whip.

THE BEST BANANA PUDDING

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.

MAGNOLIA'S FAMOUS BANANA PUDDING

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.

THE WORLD'S BEST BANANA PUDDING

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.

WORLD'S BEST BANANA PUDDING

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.