White Chocolate Banana Pudding Recipes

WHITE CHOCOLATE BANANA PUDDING

Steps:

• In a large bowl, beat white chocolate pudding mix, sweetened condensed milk, and cream cheese at medium speed with a mixer until smooth. Gradually add 1½ cups milk, beating until smooth and thick. Stir in whipped topping.
• In a separate large bowl, beat vanilla pudding mix, cream, and remaining 1 cup milk at medium speed with a mixer until smooth and thick. Stir in sour cream.
• In a large trifle dish or serving bowl, layer white chocolate pudding mixture, bananas, vanilla pudding mixture, and vanilla wafers as desired. Store, covered, in refrigerator for up to 2 days. Garnish with white chocolate curls and vanilla wafers before serving, if desired.

WHITE CHOCOLATE BANANA PUDDING

Steps:

• Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

WHITE CHOCOLATE BANANA PUDDING

Steps:

• Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips.
• Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

WHITE CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
• Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
• Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
• Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
• Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.

DIABETIC WHITE CHOCOLATE BANANA PUDDING

Steps:

• NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
• Mix the pudding mix, milk, and sweetened condensed milk and blend well.
• Fold in the whipped topping, bananas, and white chocolate chips.
• Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

WHITE CHOCOLATE-BANANA CREAM PIE

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix, milk and vanilla with whisk 2 min.; pour over bananas in crust.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.

CHOCOLATE-BANANA PUDDING

Steps:

• In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
• Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

HOMEMADE CHOCOLATE-BANANA PUDDING

Steps:

• Combine milk and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is hot, about 5 minutes.
• Mix sugar, flour, and salt together in a bowl. Add some of the hot liquid to the dry ingredients; mix well. Pour dry ingredients into the double boiler and stir well. Cover and cook over a rolling boil, stirring often, until thickened, about 15 minutes.
• Pour some of the hot mixture into the beaten egg yolks, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the double boiler and whisk to combine. Whisk in butter and vanilla.
• Line the bottom of a serving bowl with wafer cookies. Pour in some of the pudding to cover and top with sliced bananas. Repeat layers until all of the pudding is gone, ending with bananas on top.

BLACK & WHITE BANANA PUDDING

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.
• Arrange half of the wafers on bottom of 1-1/2-qt. serving bowl; top with half each of the pudding, banana slices and whipped topping. Repeat layers.
• Refrigerate at least 3 hours or until ready to serve. Store leftover dessert in refrigerator.

LAYERED BANANA CHOCOLATE PUDDING

Steps:

• In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Arrange half of the vanilla wafers in a 1-qt. bowl., Top with half of the pudding, bananas and whipped topping. Repeat layers. Cover and refrigerate for 3 hours. Garnish with grated chocolate if desired.