BANANA PUDDING FROM SCRATCH RECIPE RECIPES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
• Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
• In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
• Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
• Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
• Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold consistency on spoon.
• Remove from heat, and stir in vanilla extract.
• Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
• Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
• Refrigerate cheesecake until cold or overnight.
• Serve with whip cream, and additional sliced banana.

Steps:

• Line the bottom of a 13x9 baking dish with cookies then add a layer of bananas over cookies (see note).
• Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.
• Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.
• Add whipped topping to the mixture then fold together until incorporated.
• Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and refrigerate before serving.