Recipes for "banana pudding"

Add milk and frozen yogurt to the jar of a blender. Slice banana; set 4 to 6 slices aside for garnish. Add remaining banana and pudding mix to the blender. Set 2 vanilla wafers aside for garnish; add remaining vanilla wafers to the blender. Blend until smooth.

Pour mixture into 2 tall glasses. Top each milkshake with whipped cream, remaining banana slices, and a vanilla wafer.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.

Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.

Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly.

Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.

Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.

Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.

Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.

Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.

Preheat oven to 350 degrees F (175 degrees C).

Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.

To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.

Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.

Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.

To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.

Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.

Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.

Prepare the custard: 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 banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.

Preheat the oven to 400 degrees F (200 degrees C).

Begin to assemble the pudding: Toss banana slices with lemon juice.

Spread 1/4 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 remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.

Make the meringue topping: 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.

Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.

Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.

Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.

When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.

Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

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.

Preheat oven to 300 degrees F (150 degrees C).

In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.

Bake in preheated oven until light brown, stirring occasionally, 45 minutes.

Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.

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.

Combine milk and pudding mix in a bowl. Whisk for 2 minutes.

Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.

Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.

Chill for 2 hours before serving.

Gather all ingredients.

Combine half-and-half, both sugars, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes.

Remove from the heat and transfer 1/2 of the hot mixture to a large bowl. Add eggs to the bowl and whisk until well combined.

Pour mixture back into the saucepan. Stir in cream.

Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in vanilla.

Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature.

Stir mashed bananas into cooled cream mixture, then pour into an ice maker and freeze according to manufacturer's instructions.

Fold crushed wafers into ice cream during the last 5 to 10 minutes of freezing.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.

Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.

Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.

Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.

Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.

Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.

Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a “skin” from forming. Cool to room temperature, 20 to 30 minutes.

Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.

When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

Stir together 1 cup sugar, the flour, and salt in a large bowl. Whisk in milk, egg yolks, and whole eggs until well combined and smooth.

Melt butter in a large saucepan over medium heat. Pour milk mixture into saucepan with butter; reduce heat to medium-low and whisk constantly until the mixture has thickened, coats the back of a spoon nicely, and begins to bubble, about 20 minutes. Remove from heat and stir in 2 teaspoons vanilla. Cover and let custard cool to room temperature, about 1 hour. (It will continue to thicken as it cools.)

Peel and slice bananas. Line the bottom and sides of 2 (9x13-inch) broiler-safe casserole dishes with vanilla wafers. Layer banana slices over wafers. Pour cooled custard over bananas and wafers, smoothing top with a knife or spatula.

For meringue, in a large clean bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and the remaining 1 tablespoon sugar and 1 teaspoon vanilla at high speed until stiff peaks form, about 5 minutes. Spoon meringue over top of custard, covering it completely.

Set oven rack about 4 inches from broiler; turn broiler to high. Quickly broil meringues until browned, about 1 to 2 minutes. (This happens very quickly, so keep a close eye on it.)

Remove dishes from oven, allow meringue to cool slightly, about 15 minutes, and serve. (Chill, covered, up to 4 days.)

Stir milk, sour cream, whipped topping, and pudding mix together in a bowl until well combined.

Place a layer of cookies in the bottom of a trifle bowl; cover with a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used.

Combine evaporated milk, milk, sugar, cornstarch, and egg in a saucepan over medium heat. Cook and stir until thick. Remove pudding from heat; add vanilla and mix well.

Arrange a layer of wafers in a large bowl or casserole dish. Pour pudding over wafers and top with banana slices. Refrigerate until chilled, about 1 hour.

Gather all ingredients.

Beat cream cheese in a large bowl until fluffy. Beat in condensed milk, then pudding mix. Gradually mix in cold milk until smooth, followed by vanilla.

Fold in 1/2 of the whipped topping.

Line the bottom of a 9x13-inch dish with vanilla wafers.

Arrange sliced bananas evenly on top.

Cover with pudding mixture.

Top with remaining whipped topping.

Cover and chill in the refrigerator for at least 3 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven until a skewer inserted into the cake comes out clean, about 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the glaze: Combine confectioners' sugar, milk and vanilla in a small bowl. Whisk until smooth and a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.