Mams Original Banana Pudding Recipe 485

MAMA'S NO-BAKE BANANA PUDDING

Steps:

• Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.

MAMA DAISY'S BANANA PUDDING

Steps:

• In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
• Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
• Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
• Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.

NILLA WAFERS ORIGINAL BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered, over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.

MOM'S BANANA PUDDING

Steps:

• In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
• Bring to a boil over medium-low heat, whisking constantly.
• Whisk in the vanilla extract and set aside.
• Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
• Pour the pudding into the pan carefully.
• Push more vanilla wafers into the sides of the pan.
• Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.

MAMA'S BANANA PUDDING

Steps:

• In a large bowl, place one layer of sliced bananas, then a layer of wafers until bowl is filled, making sure top layer is wafer. Set aside. In a medium saucepan beat eggs, add sugar and mix well, add flour, milk, vanilla. Bring to boil, pour over bananas and wafer mixture. Chill and Serve.
• TIP: FRIED PLANTAINS
• To peel easily, soak in cold water and peel off skin with knife. Cut into 2-inch diagonal slices and fry in 380 degree oil until golden.

MAM'S ORIGINAL BANANA PUDDING RECIPE - (4.8/5)

Steps:

• 1. Preheat oven to 350 degrees F. Mix 1/2 cup sugar and flour in pan. Blend in Beaten egg yolks and milk. Cook 10-12 minutes or until thickened, stirring constantly. Remove from heat add vanilla. Layer vanilla wafers, bananas, and custard. Start with the custard, then wafers then the bananas, ending with custard. Make meringue of remaining sugar and egg whites by beating with a mixer until thick. Spread meringue over the top and bake 20 minutes