Karen's Banana Pudding
Banana Pudding
Banana Pudding
Liz's Easy Banana Pudding
Banana Pudding




Karen's Banana Pudding

1/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons all-purpose flour
dash of salt
1 (13 oz. ) can evaporated milk
3/4 cup water
3 eggs, at room temperature, separated
1 teaspoon vanilla extract
vanilla wafers
3 to 4 bananas
2 tablespoons sugar

Melt butter in top of a double boiler over simmering water; stir in brown sugar,
flour and salt. Gradually stir in milk and water; cook until thickened, stirring
constantly (about 15 to 20 minutes). Beat egg yolks until thick and lemon colored.

Quickly stir some of hot mixture into yolks; add to remaining hot mixture, stirring
constantly. Cook 2 minutes longer or until thickened. Remove from heat, and stir in
vanilla. Cool. Line bottom and sides of a lightly greased 1 3/4-quart casserole
with vanilla wafers. Slice bananas to cover bottom layer; top with half of pudding.
Layer with more vanilla wafers, remaining banana slices and remaining pudding. Beat
egg whites until soft peaks form; gradually beating in 2 tablespoons sugar until
stiff peaks form. Spread over pudding. Bake at 350 degrees for 10 minutes or until
top is brown. Posted on our forum by Karen.



Old-Fashioned Banana Pudding

(Old-fashioned pudding with meringue topping; may skip meringue and baking and use
whipped topping; Serves 6 to 8)

3/4 cup sugar
1/8 teaspoon salt
1/3 cup self-rising flour
2 cups milk, low fat or whole
2 eggs, separated
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
half of a 12-ounce box (about 44 cookies) vanilla wafer cookies
2 bananas, ripe but firm
1/4 cup sugar
1/2 teaspoon cream of tartar

Combine all ingredients in crockpot or a large kettle. Cover and cook on LOW for 5
to 7 hours or HIGH for 2 1/2 to 3 1/2 hours. Or, simmer on stovetop for 1 to 2
hours. Serves 6. Banana Pudding 3/4 cup sugar 1/8 teaspoon salt 1/3 cup self-rising
flour 2 cups milk, low fat or whole 2 eggs, separated 2 tablespoons butter,
softened 1 1/2 teaspoons vanilla half of a 12-ounce box (about 44 cookies) vanilla
wafer cookies 2 bananas, ripe but firm 1/4 cup sugar 1/2 teaspoon cream of tartar
Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in a bowl.
Slowly stir in milk. Put mixture in top of double boiler over simmering water and
cook until mixture begins to thicken. Beat egg yolks then briskly stir a small
amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into
the hot mixture in top of double boiler and stir in butter and vanilla. Cook until
mixture thickens again.

Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart
shallow baking dish). Add a layer of sliced bananas. Continue layering until all
cookies and banana slices are used. Pour pudding mixture over top. In a mixing bowl
beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream
of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350
until browned completely. Remove from oven. Serve hot or cold.




Banana Pudding

1 large pkg instant vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
1 container whipped topping, (16 ounces)
sliced bananas
vanilla wafer cookies

Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped
topping. Alternate layers of pudding, bananas and vanilla wafers; top with
remaining whipped topping and a few banana slices. Refrigerate overnight before
serving.




Banana Pudding

(This banana pudding recipe contains graham cracker crumbs, milk, eggs, and
bananas)

2 eggs
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
2 or 3 sliced bananas
15 graham crackers, crushed into crumbs
1 teaspoon vanilla extract
1/4 cup sugar

Beat egg yolks. Add 2/3 cup sugar and cornstarch; mix thoroughly. Add milk and cook
over low heat or in top of double boiler until creamy, stirring constantly. Remove
from heat and add vanilla extract. In a lightly buttered baking dish, place
alternating layers of graham crackers and sliced bananas. Add the vanilla custard.
Beat egg whites until stiff; add 1/4 cup of sugar. Spread meringue over the custard
and bake at 350 for about 10 minutes, until nicely browned.




Liz's Easy Banana Pudding

3 small boxes instant vanilla pudding mix
5 cups cold milk
12 ozs. whipped topping (Cool Whip)
1 cup sour cream
1 large box vanilla wafers
5 to 6 large bananas

Follow package directions for pudding, using the 5 cups of milk. Fold in half of
the whipped topping and all of the sour cream. In large bowl, layer wafers,
bananas, pudding mixture. Top with remaining whipped topping. Refrigerate.



Banana Pudding

(Quick to make)

1 large pkg instant vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
1 container whipped topping, (16 ounces)
sliced bananas
vanilla wafer cookies

Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped
topping. Alternate layers of pudding, bananas and vanilla wafers; top with
remaining whipped topping and a few banana slices. Refrigerate overnight before
serving.


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