INSTANT BANANA PUDDING RECIPES RECIPES

Steps:

• Prepare pudding according to package. And let sit for the two minutes.
• Line bottom and sides of a 9 X 9 glass pan with Nilla wafers.
• To the banana pudding bowl, fold in 1/2 tub of cool whip whipped topping. Fold until completely blended.
• Pour 1/2 the pudding mix over the nilla wafers.
• Lay rows of banana slices over this.
• Place nilla wafers in between bananas, then top all this with remaining pudding.
• Make rows of nilla wafers and bananas by alternating wafer, banana, wafer banana.
• Top the banana slices with dollops of remaining cool whip.
• Refrigerate several hours before serving

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.