Ritz Crackers Banana Pudding Recipe 275 Recipes
RITZ CRACKERS BANANA PUDDING RECIPE - (2.7/5)
Provided by courtneyepowell
Number Of Ingredients 5
Steps:
- 1. Prepare the pudding as directed on the box, using the amount of milk indicated. 2. Cover the bottom of a 9-by-13-inch dish with crackers. Cover the cracker layer with sliced bananas, then cover the banana layer with prepared pudding. 3. Repeat layers with remaining crackers, bananas and pudding. 4. Spread whipped topping over the top and chill dessert at least 2 hours or until ready to serve.
RITZ CRACKER PUDDING
This recipe is very easy to make. I came up with the recipe by experimenting. It only takes three steps to make.
Provided by njr5170
Categories Dessert
Time 15m
Yield 15 1/2 c., 15 serving(s)
Number Of Ingredients 7
Steps:
- Crush crackers into crumbs.
- Pour melted margarine into crumbs add sugar, and mix until moistened, save some for top of pudding just for garnish.
- Press into bottom of 9x13-inch pan.
- Mix pudding ingredients together with a mixer.
- Pour over crust.
- Top with Cool Whip and remaining crumbs.
- Refrigerate until firm.
- Serve.
BANANA PUDDING WITH GRAHAM CRACKERS
I made this recipe when I was craving banana pudding but out of the traditional Nilla® wafers. When I realized the graham crackers would make nice even layers a snap, the idea to make it in an 8x8-inch pan came quickly. It tastes amazing, and the crackers soften quicker than the wafers do. The addition of the Dream Whip® topping mix makes this very creamy and the even layering means you taste all three elements in every bite!
Provided by Brandy Bruton
Time 4h15m
Yield 9
Number Of Ingredients 5
Steps:
- Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
- Break graham cracker sheets in half to form squares.
- Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
- Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 53.3 g, Cholesterol 7.6 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 33.6 g
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- Get everything you need out and ready before beginning because you’ll be busy whisking and read the recipe over, at least twice, in full.
- In a medium sauce pan combine the sugar, flour, optional pinch of salt, and pour the milk over it.
- Heat this together over medium heat until it begins to boil gently, whisking quite frequently so that pudding skin doesn’t form on the bottom of the pan. Keeping the heat at medium is advised because higher heat will likely cause the milky mixture to scorch. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking.
- After you see the mixture boil, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. A transition comes when the pudding gets thicker by the stroke. Use your judgment and when you think the pudding has thickened up sufficiently, take it off the heat.
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- Whisk together the sweetened condensed milk and the ice-cold water. Using a hand held electric mixer, gradually pour and blend in one box of the dry pudding mix with sweetened condensed milk and the ice-cold water mixture until it is smooth. Cover the pudding mixture and refrigerate it for at least 3 hours. (it may be left overnight)
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