- 3 cups whole milk
- 2 cups half-and-half cream
- 6 large egg yolks
- 1-1/2 cups sugar
- 1/2 cup cornstarch
- 1 teaspoon salt
- 3 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 1 package (12 ounces) vanilla wafers
- 4 medium bananas, sliced
- 1 carton (12 ounces) frozen whipped topping, thawed
- In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
- Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
- Line bottom of a 3-qt. trifle or other glass bowl with half the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. Yield: 12 servings.
Reviews for Memaw's Banana Pudding
"This pudding was good, but the texture is very thick. A whole box of vanilla wafers is way too much for the amount of pudding. One layer in the bottom, one layer halfway, and then a few around the edges on top would be the perfect ratio. I garnished it with real whipped cream sweetened with 1.5 Tbsp of sugar as the pudding is plenty sweet without the additional sweetness and artificial taste of frozen whipped topping."
"Very tasty pudding! The preparation method is different than other puddings I have made and I did have lumps, but other than that it was delicious!"
"I just love it when a new TOH arrives and it is chock full of good recipes. Feb/Mar 2017 is no exception. This recipe is delicious. It takes a lot more time than store bought packaged pudding but it is so worth it. It's quite decadent but we made it even more so by adding caramel sauce on top (as shown in the picture on the front page of the mag). Yummy!"