BANANA PUDDING WITHOUT VANILLA WAFERS RECIPES

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SOUTHERN BANANA PUDDING RECIPE | FOOD NETWORK KITCHE…



Southern Banana Pudding Recipe | Food Network Kitche… image

Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.

Provided by Food Network Kitchen

Categories     dessert

Total Time 8 hours 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar

Steps:

  • Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
  • Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA PUDDING CHEESECAKE | SERENA BAKES SIMPLY FROM SCRA…



Banana Pudding Cheesecake | Serena Bakes Simply From Scra… image

Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.

Provided by Serena

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Number Of Ingredients 13

1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
7 tablespoons Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
Sweetened Whipped Cream
Additional Sliced Bananas

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.

Nutrition Facts : Calories 553.92, FatContent 23.63, SaturatedFatContent 13.23, CarbohydrateContent 81.48, FiberContent 1.77, SugarContent 64.57, ProteinContent 7.30, SodiumContent 277.46, CholesterolContent 121.50

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BANANA PUDDING CHEESECAKE | SERENA BAKES SIMPLY FROM SCRATCH
Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.
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