Memaw’s Banana Pudding
TOTAL TIME: Prep: 30 min. + chilling Cook: 15 min. + cooling
YIELD: 12 servings.
Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
Ingredients
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3 cups whole milk
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2 cups half-and-half cream
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6 large egg yolks
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1-1/2 cups sugar
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1/2 cup cornstarch
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1 teaspoon salt
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3 tablespoons butter, softened
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2 teaspoons vanilla extract
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1 package (12 ounces) vanilla wafers
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4 medium bananas, sliced
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1 carton (12 ounces) frozen whipped topping, thawed
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Caramel sundae syrup, optional
Directions
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1.
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.
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2.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
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3.
Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Alternatively, layer the vanilla wafers, banana slices and pudding among twelve 10- to 12-oz. serving glasses. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.
Nutrition Facts
1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.
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