Maya Angelous Banana Pudding Recipe 55

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.

MAYA ANGELOU'S BANANA PUDDING RECIPE - (5/5)

Steps:

• Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE

Steps:

• Preheat oven to 350°.
• In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
• Mix in milk.
• Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
• In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
• Stir in butter and vanilla until blended.
• Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
• Top with layers of banana slices and custard.
• Repeat layering, ending with custard.
• In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
• Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
• Transfer to oven and bake until golden, about 20 minutes.
• Remove pudding from oven and cool 1 hour.
• Refrigerate at least 4 hours before serving.

MAYA ANGELOU'S BANANA MERINGUE PUDDING

Steps:

• Preheat oven to 350°F.
• In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.
• In another bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard from pan until blended.
• Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring constantly , 2 minutes.
• Stir in butter and vanilla until blended.
• Place vanilla wafers on bottom of a 2 quart casserole dish. Top with a layer of sliced bananas and custard. Repeat layering, ending with custard.
• In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until foamy.
• Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold a stiff peak.
• Spoon meringue over hot custard immediately, bake until golden, about 20 minutes.
• Remove from oven and cool for at least 1 hour at room temperature Then refrigerate for 4 hours before serving.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.