Not Your Grandmas Banana Pudding Recipes

GRANDMOTHER'S BANANA PUDDING

Steps:

• Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
• To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
• In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
• Serve warm or cold.

NOT YOUR GRANDMA'S BREAD PUDDING

Steps:

• For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
• Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
• Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

NOT YO' MAMA'S BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

NOT YOUR GRANDMA'S BANANA PUDDING

Steps:

• Prepare all 3 boxes of pudding mix in same bowl as instructed on the box.
• Let pudding chill in the refrigerator for 15-20 minutes.
• Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy.
• Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer.
• Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning.
• Use a 13x9 pan.
• Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer.
• Top with extra cookies and design with Cool Whip can.
• Refrigerate approximately 1.5 hours.

GRANDMA'S BANANA PUDDING

Steps:

• Combine flour, sugar and salt in a heavy sauce pan.
• Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients.
• Cook over med heat, stirring constantly until smooth and thickened. Remove from heat.
• Stir in 1 tsp vanilla.
• Layer one-third of wafers in 3 qt baking dish. Slice bananas and layer over wafers. Pour 1/3 of cusard over bananas. Repeat layers twice.
• Beat egg whites until foamy. Gradually add 1/4 c plus 2 tbsp of sugar, 1 tbsp at a time, beating until stiff peaks form.
• Add 1 tsp vanilla and beat until blended.
• Spread meringue over custard, sealing edges of dish. Bake at 425 for 10-12 min or until golden brown.

PAULA DEEN'S NOT YO' MAMA'S BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.