Paula Deens Banana Pudding Recipes

HOMESTYLE BANANA PUDDING

Steps:

• In a medium saucepan, whisk together 1 cup sugar, flour, and salt. In a medium bowl, whisk together milk and egg yolks. Whisk milk mixture into sugar mixture until smooth. Cook over medium heat, whisking constantly, for 10 to 12 minutes or until mixture is very thick. Remove from heat, and whisk in butter and vanilla.
• In a 2½-quart baking dish, layer half of vanilla wafers, half of sliced bananas, and half of custard. Repeat layers.
• Preheat oven to 350°.
• In a large bowl, beat egg whites with a mixer at medium-high speed until soft peaks form. Gradually add remaining 3 tablespoons sugar, beating until stiff peaks form. Spread meringue onto custard.
• Bake for 12 to 15 minutes or until golden brown. Serve warm, or cover and refrigerate for up to 2 days.

PAULA DEEN'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.

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.