BANANA PUDDING DREAM DESSERT
No Bake Banana Pudding Dream Dessert - this easy dessert lasagna recipe is made with BANANA pudding! It's layered with no bake cheesecake and a Golden Oreo Crust!
Provided by Dorothy Kern
Number Of Ingredients 7
Steps:
- Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8" or 9x9" square pan. Chill 10 minutes.
- Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
- Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
- Top with remaining whipped topping and some additional crushed Oreos for decoration.
- Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
- Chill at least 2 hours before slicing and serving.
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
FAVORITE BANANA CREAM PIE
This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
BANANA CREAM DREAM
I first had this at a potluck as a kid and I've thought it was pure heaven ever since. It tastes good made with strawberries or other fruit too, but bananas are best IMO. Cooking time includes cooling time for crust.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour and 4 tablespoons sugar.
- Cut in the butter until the mixture is in small crumbles.
- pat the mixture into a 9 x 13-inch baking pan.
- Bake at 350 degrees for 15 minutes.
- Cool.
- Blend softened cream cheese and powdered sugar together.
- Stir in 1 1/2 cups Cool Whip.
- Spread mixture over cooled crust.
- Spread banana slices over the cream cheese layer.
- Mix together 2 boxes of pudding and 3 cups milk.
- Spread over bananas.
- Frost with remaining Cool Whip.
- Chill.
Nutrition Facts : Calories 305.1, Fat 16.4, SaturatedFat 10.9, Cholesterol 37.6, Sodium 262.6, Carbohydrate 36.6, Fiber 0.9, Sugar 22.5, Protein 4.1
NINJA CREAMI BANANA ICE CREAM
Hubby saw a commercial for the Ninja Creami and now this is our new kitchen toy! We have been experimenting with different flavors and so far this is his favorite.
Provided by Yoly
Categories Ice Cream
Time P1DT10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine bananas, milk, sugar and sour cream in a bowl. Use a hand mixer or immersion blender to fully incorporate all ingredients. Add heavy whipping cream and stir with a spoon until combined. Pour into 2 Ninja Creami pint containers. Freeze for 24 hours.
- Following manufacturers instructions, insert pint container into outer bowl. Push 'Ice Cream' button. When done spinning, push 'Re-spin' button.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 16.8 g, Cholesterol 34.4 mg, Fat 9.7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 21.9 mg
LAYERED BANANA CREAM DREAM PIE
A delicious no bake pie from the Wisconsin Milk Marketing Board, changed just a little. Cook time is chill time.
Provided by Kaarin
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat cream cheese till light and fluffy; add 2 tablespoons milk, mixing until lump free.
- Add remaining milk, mixing well. Stir in the pudding mix; beat on low for 2 minutes.
- Slice bananas and layer on the bottom of the pie shell.
- Pour pudding mixture over bananas.
- Chill 1 hour.
- Whip cream until stiff peaks form, mixing in the powdered sugar. Spread over pie filling. Dust lightly with nutmeg and refrigerate 1 more hour.
Nutrition Facts : Calories 478.8, Fat 36.3, SaturatedFat 19.5, Cholesterol 104.1, Sodium 383.3, Carbohydrate 34.7, Fiber 1.6, Sugar 17.3, Protein 5.4
BANANA CREAM PIE
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
- Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
- Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
- Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
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HOMEMADE BANANA CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (76)Category Pie
- After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.
- Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes.
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