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This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round…it’s a nice ending to most any meal.
Nutritional Facts 1 serving (1 each) equals 301 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 117 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Southern Banana Pudding in Country February/March 2006, p51
Save Crumbs for Topping Ice Cream“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
This sweet treat originates from South America, and is perfect for a sweet tooth. Try this recipe for dessert, and treat yourself to a delightful bowl of this creamy pudding.
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Reviewed on Mar. 21, 2012 by mash51968
I make this recipe all the time, my husband said "it was like the won his mother used to make." I love it, I was always taught to make banana pudding cold. This is very good.
Reviewed on Jun. 16, 2010 by Tom1234
I like the creamy texture of this classic Southern treat. Very comforting food since I was a youngster growing up in Texas. MMMM!
Reviewed on Apr. 13, 2008 by roogirl72
This was a super simple recipe. The pudding was simple to make, however it was terribly sweet. I was extremely disspointed by this. I felt it ruined the desert. The sweet of the pudding overpowered the dessert. I made the recipe over and it turned out perfect by reducing the sugar to 1/2 cup. Increased the whole milk to 2 1/2 cups. Increased the eggs to 3 yokes and 3 whites. and reduced the vanilla flavoring to 1/2 tsp for each the pudding and the meringue.
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