BANANA PUDDING RECIPE USING CONDENSED MILK RECIPES

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THE BEST (AND EASIEST) HOMEMADE BANANA PUDDING RECIPE ...



The Best (and Easiest) Homemade Banana Pudding Recipe ... image

No frills and no fuss. This banana pudding is the real, decadent deal.

Provided by Jessie Sheehan

Yield 8–10 servings

Number Of Ingredients 12

2 Tbsp. sugar
1 Tbsp. cornstarch
¼ tsp. kosher salt
1 large egg
¾ cup whole milk
1 Tbsp. unsalted butter
¾ tsp. vanilla extract
5 large or 6 medium bananas (about 1¾ lb.), divided
¾ cup sweetened condensed milk
½ cup mascarpone or room-temperature cream cheese (optional)
1½ cups heavy cream
1 11-oz. box Nilla Wafers

Steps:

  • Whisk 2 Tbsp. sugar, 1 Tbsp. cornstarch, and ¼ tsp. kosher salt in a medium saucepan to combine, then whisk in 1 large egg and ¾ cup whole milk. Set pan over medium-high heat and bring mixture to a boil, whisking constantly, about 5 minutes. Reduce heat to medium and continue to cook, whisking, 1 minute more. Remove from heat and whisk in 1 Tbsp. unsalted butter and ¾ tsp. vanilla extract. Scrape pudding into a large bowl with a rubber spatula and chill while you prep the banana and condensed milk mixture (no need to cover).
  • Peel 1 banana and chop into ½" pieces. Whisk ¾ cup sweetened condensed milk and ½ cup mascarpone or room-temperature cream cheese (if using) in a small bowl until combined and smooth.
  • Fold banana and sweetened condensed milk mixture into warm pudding with rubber spatula (adding the banana to the warm pudding helps flavor it). Return pudding to the refrigerator and chill 1 hour (no need to cover). It’s okay if the pudding is still quite loose at this stage. (If you aren’t using the mascarpone, add the banana and sweetened condensed milk when you transfer the warm pudding from the saucepan to the large bowl.)
  • Using an electric mixer, beat 1½ cups heavy cream in another small bowl until stiff-peaks form, about 4 minutes. (Err on the side of too stiff rather than too loose.) Whisk chilled pudding if lumpy and gently fold two thirds of whipped cream into pudding; set remaining whipped cream aside for serving.
  • Slice remaining 4 large or 5 medium bananas into ½"-thick rounds. Set aside a large handful of cookies from one 11-oz. box Nilla Wafers and set the rest next to a 2-qt. or 8x8" baking dish or pan.
  • Evenly spread about one third of pudding across bottom of dish in an even layer. Top with a layer of cookies, spacing evenly apart and not covering the pudding completely. Top with half of the bananas. Repeat layers once more, using half of the remaining pudding. Then top with a final layer of pudding and reserved whipped cream. (You will not use the entire box of cookies—the extras are the chef’s treat!)
  • Place reserved cookies in a resealable plastic bag, close, and finely crush with a rolling pin. (A mortar and pestle also works well.) Sprinkle crushed cookies over pudding. Cover with plastic wrap or a silicone lid and chill at least 6 hours before serving. Do ahead: Pudding can be assembled 3 days ahead. Keep chilled.

PAULA DEEN'S BANANA PUDDING RECIPE - FOOD.COM



Paula Deen's Banana Pudding Recipe - Food.com image

Make and share this Paula Deen's Banana Pudding recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 7

2 bags Pepperidge Farm Chessmen Cookies
6 -8 bananas, sliced
2 cups milk
1 (5 ounce) box French vanilla instant pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed or 1 (12 ounce) container Equal sugar substitute, amount sweetened whip

Steps:

  • Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
  • In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Nutrition Facts : Calories 384.8, FatContent 18.4, SaturatedFatContent 12.7, CholesterolContent 37.8, SodiumContent 300.3, CarbohydrateContent 51.7, FiberContent 1.5, SugarContent 43.4, ProteinContent 6.1

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