Heavenly Banana Pudding Recipes

HEAVENLY BANANA PUDDING RECIPE - (4.4/5)

Steps:

• Beat cream cheese & sweetened condensed milk. Add in pudding mix, milk and vanilla and beat until completely mixed. In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 1 1/2 cups aside. Fold remaining whipped cream into pudding mixture. Line the bottom of a large trifle dish or bowl with with vanilla wafers, top with 1 sliced banana. Spread 1 1/2 cups of pudding mixture over top. Repeat layers 3 more times ending with pudding.Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.

SINFUL BANANA PUDDING

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

BANANA PUDDING WITH MERINGUE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
• In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
• In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
• Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.

HEAVENLY PUDDING

Steps:

• Soften the gelatin in the cool water for 5 minutes.
• Add the boiling water to the softened gelatin and stir until the gelatin is completely dissolved.
• Put 2 cups of the strawberries in a blender.
• Set the remaining cup of strawberries aside to add later.
• Add the dissolved gelatin mixture to the strawberries in the blender.
• Then add the pineapple and all of the juice from the can.
• Add the sliced banana, sugar, vanilla and coconut extracts and yogurt to blender.
• Blend until smooth.
• Pour the mixture into a bowl and add the remaining strawberries, mix well.
• Cover and refrigerate until firm.
• Spoon the mixture into eight dessert dishes.
• Garnish with fresh mint.

HEAVENLY BANANAS FOSTER BREAD PUDDING

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.