Banana Pudding

Banana Pudding

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup confectioners' sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 quart heavy cream, divided
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg yolks
  • 3 ripe bananas, sliced
  • 28 vanilla wafers, divided
  •  

Directions

  1. In a 2-quart saucepan, stir 3/4 cup confectioners' sugar, cornstarch and salt until blended.
  2. Gradually stir in 2 cups heavy cream and vanilla extract. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 1 minute.
  3. In a small bowl, softly beat egg yolks. Stir in 1/4 cup of cooked mixture until well blended. Return mixture to saucepan.
  4. Stirring constantly, bring to a boil and boil 1 minutes. Remove from heat. 
  5. Pour mixture into a large bowl. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
  6. In a large bowl, beat remaining heavy cream and confectioners' sugar until soft peaks form. Refrigerate until ready to assemble pudding.
  7. Pour half of the pudding mixture into a trifle dish or glass bowl. Top with a third of the bananas, 14 cookies and half of the whipped cream. Then, top with 1/3 of the bananas, remaining cookies and pudding. Then, top with remaining banana slices and whipped cream.
  8. Cover and refrigerate overnight.

Serves: 16

TEST KICTHEN TIP: This recipe can be doubled for a crowd, using a large trifle dish. If you don't have a trifle dish, a large baking dish will be perfect.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top