STRAWBERRY BANANA PUDDING
This easy pudding parfait is layered with fresh slices of strawberries, bananas, and vanilla wafer cookies.
Provided by I Heart Recipes
Categories Dessert / Treat
Time 2h20m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the milk and the vanilla pudding mix.
- Mix with a handheld mixer on medium speed for about two minutes.
- At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
- Mix everything until well combined.
- Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
- Next add some pudding followed by some sliced bananas & strawberries.
- Repeat the layers.
- Top the pudding off with a 8 oz of whipped topping.
- Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
- Chill in the refrigerator for at least two hours.
- Serve & enjoy!
STRAWBERRY-BANANA BAKED PUDDING
See why our Strawberry-Banana Baked Pudding is such a popular dessert. This recipe is easy to make and calls for a simple list of tasty ingredients!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine wafers, fruit and coconut in 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with nuts.
- Whisk remaining ingredients until blended; pour over wafer mixture.
- Place casserole in large shallow pan. Add enough hot water to larger pan to come 3/4 the way up side of casserole.
- Bake 45 to 50 min. or until knife inserted 1 inch from center comes out clean. Carefully transfer casserole from water bath to wire rack; cool.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
STRAWBERRY BANANA PUDDING
This fantastic strawberry banana pudding recipe is the best dessert for a crowd. Learn how to prep the strawberries for 3 exciting varieties of the recipe. Sliced strawberries make classic pudding. Strawberry crunch gives you a throwback version. Strawberry topping produces a modern style.
Provided by Tami Mack @ The Tasty Tip
Categories Dessert
Number Of Ingredients 21
Steps:
- PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
- POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
- STIR in ¼ cup sugar and the salt. Stir briefly to combine.
- WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
- When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
- Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
- After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
- POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
- STIR in the butter and vanilla extract.
- COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
- When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
- SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
- WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
- REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
- FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
- WASH the strawberries. Cut off the stems and slice them.
- PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
- MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
- WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
- MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
- HEAT over medium heat until the mixture begins to boil.
- STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
- COOK for one more minutes.
- REMOVE from the heat and stir in the butter until it melts.
- COOL for 5 minutes and then pour the topping into an airtight container.
- CHILL it in the refrigerator for about 2 hours.
- CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
- HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
- CRUSH the vanilla wafers in a food processor or blender.
- STIR in ¾ of the strawberry jello mix.
- ADD the melted butter. Stir until everything is well mixed.
- POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
- REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
- BREAK the pieces apart. It should resemble a strudel.
- PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
- LAYER half of strawberry slices (or strawberry topping) on the cookies.
- ADD a layer of banana slices on top of the strawberries.
- SPREAD a layer of vanilla pudding on top of the fruit.
- REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
- GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.
Nutrition Facts : Calories 287 calories, Carbohydrate 44 grams carbohydrates, Fat 11 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5.5 grams saturated fat, ServingSize ½ cup, Sodium 157 milligrams sodium
STRAWBERRY BANANA BREAD PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan.
- Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve.
- Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
STRAWBERRY-BANANA GRAHAM PUDDING
"I add in additional fruit to get a little closer to all those servings you need every day. You can also try using different flavored puddings and fruit to switch up the recipe." Jackie Termont - Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.
Nutrition Facts : Calories 117 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY BANANA PUDDING
This is my twist to the normal bananna pudding and my family and friends love it. I have created this myself and it's really unique. The amount of pudding will vary depending on the size you want, but everything else stays the same. You can't mess it up.
Provided by tbrooks101
Categories Dessert
Time 30m
Yield 1 pan, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- prepare 4 boxes of the pudding according to the box, and add 1 cup of sour cream to the mix.( set aside ).
- Prepare the last 3 boxes of pudding according to the box, and add 1 cup sour cream, 1 can strawberry pie filling, and 1 carton strawberry cream cheese, and blend together untill well mixed.
- (Whatever pan you use) Start with a layer of waffers and then add vanilla pudding, and then your banannas, then continue with the waffers strawberry pudding, and strawberries, and so on untill you have the desired amount of layers in your pudding. Refrigerate for about an hour or two and serve.
Nutrition Facts : Calories 1485.5, Fat 73.9, SaturatedFat 41.2, Cholesterol 188.6, Sodium 2136.4, Carbohydrate 181.8, Fiber 3.7, Sugar 98.7, Protein 28.2
STRAWBERRY-BANANA PUDDING
Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great recipe to make a night in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Number Of Ingredients 12
Steps:
- Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
- Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
- Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
- Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.
STRAWBERRY BANANA PUDDING
Make and share this Strawberry Banana Pudding recipe from Food.com.
Provided by mzmotivated08
Categories Dessert
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare banana and vanilla pudding together in a bowl. In a glass serving dish put down one even layer of wafer cookies, another even layer of strawberries,a even layer of bananas and a even layer of pudding about a half inch to an inch thick. Repeat until dish is filled. To do the top layer add bananas, strawberries and wafers into a neat desired design. Chill and eat within 24 hours. If making ahead, prepare each ingredient but don't put it together until ready to serve or cookies and fruit can become soggy.
Nutrition Facts : Calories 429.2, Fat 8.9, SaturatedFat 2.3, Sodium 755.5, Carbohydrate 87.3, Fiber 3.5, Sugar 45.8, Protein 2.8
STRAWBERRY BANANA TORTE
Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!
Provided by FIREDRAGON575
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice the angel food cake horizontally into 3 layers using a long serrated knife.
- Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
- Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
- Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
- Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 60.2 g, Cholesterol 94.2 mg, Fat 28.9 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 17.6 g, Sodium 354.2 mg, Sugar 24.6 g
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