VANILLA WAFERS BANANA PUDDING RECIPES

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NABISCO BANANA PUDDING - BIGOVEN.COM



Nabisco Banana Pudding - BigOven.com image

"Original recipe that was on the box."

Total Time 1 hours

Prep Time 45 minutes

Yield 8

Number Of Ingredients 8

3/4 cup Sugar
1/3 cup All purpose flour
1 dash Salt
4 Eggs separated
2 cups Milk
1/2 teaspoon Vanilla
40 Nilla wafers
5 medium Bananas fully ripe

Steps:

  • "Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water, stirring constanty until thickened. Reduce heat and cook stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1-1/2 quart casserole. Cover with layer of NILLA wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then NILLA wafers upright around edge of dish."

Nutrition Facts : Calories 490 calories, FatContent 13.0229563988664 g, CarbohydrateContent 78.8083696913231 g, CholesterolContent 529.97 mg, FiberContent 2.08379077595097 g, ProteinContent 17.5780619135614 g, SaturatedFatContent 4.15707377992275 g, ServingSize 1 1 Serving (276g), SodiumContent 182.161173773197 mg, SugarContent 76.7245789153721 g, TransFatContent 2.19634867564448 g

EASY BANANA PUDDING CAKE RECIPE | KITCHN



Easy Banana Pudding Cake Recipe | Kitchn image

A simple layer cake recipe that captures all of the flavors, textures, and nostalgia of classic Southern banana pudding.

Provided by Jesse Szewczyk

Categories     Cake    Dessert    Baked good    Sweets

Total Time 2400S

Prep Time 900S

Cook Time 1500S

Yield 10

Number Of Ingredients 13

Cooking spray
1 cup full-fat sour cream
1/2 cup whole milk
1/3 cup vegetable oil
3 large eggs
1 (15.25-ounce) box vanilla or white cake mix
1 (3-ounce) box cook and serve banana cream pudding mix (not instant)
8 ounces full-fat cream cheese, at room temperature
1 1/4 cups cups powdered sugar
2 teaspoons vanilla extract
3 cups cold heavy cream
1 (11-ounce) box Nilla Wafers, divided
2 medium ripe (but not spotty) bananas

Steps:

  • Make the cake: Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.) Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.
  • Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth. Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth. Evenly divide the batter between the prepared baking pans.
  • Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place the pans on a wire rack and cool completely. Meanwhile, make the frosting.
  • Make the frosting: Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes. Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream. Continue beating until the mixture thickens and is smooth, 4 minutes. Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes. Transfer 1 cup of the frosting to a small zip-top bag and set aside.
  • Assemble the cake: Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag. Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs. Peel and thinly slice 2 medium ripe (but not spotty) bananas.
  • Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake. Place one cake layer, cut-side down, onto a serving platter or cake stand. Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula. Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.
  • Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting. Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting. Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.
  • Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake. Insert a whole Nilla Wafer between each mound of frosting.

Nutrition Facts : SaturatedFatContent 28.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 83.9 g, SugarContent 56.9 g, ServingSize Serves 10, ProteinContent 9.4 g, FatContent 63.9 g, Calories 938 cal, SodiumContent 669.7 mg, FiberContent 1.4 g, CholesterolContent 0 mg

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NABISCO BANANA PUDDING - BIGOVEN.COM
"Original recipe that was on the box."
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American-South
Calories 490 calories per serving
  • "Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water, stirring constanty until thickened. Reduce heat and cook stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1-1/2 quart casserole. Cover with layer of NILLA wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then NILLA wafers upright around edge of dish."
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