Banana Pudding

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List of Recipes

1. Banana Pudding #3

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

Combine 2/3 cup sugar and cornstarch in a heavy saucepan; mix well. Stir in water; mix well.

Beat egg yolks; add milk, mixing well. Gradually add milk mixture to cornstarch mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cool slightly.

Arrange half of vanilla wafers in the bottom of a 1-1/2 quart baking dish; Spread with half of pudding. Top with banana slices. Arrange remaining wafers around the outside edge of dish. Spread with remaining pudding.

Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Spread meringue over pudding, sealing to edge of dish. Bake at 400 degrees for 8-10 minutes or until golden brown. Serve warm or at room temperature. Yields 6 servings. Joyce Dean Garrison, Charlotte, NC.

SOUTHERN LIVING, FEB 1988

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

2. Banana Cinnamon Toast

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Source: What's For Breakfast

Slice banana half into 4 slices lengthwise and place on toast. Drizzle melted margarine over banana. Mix together sugar and cinnamon and sprinkle over banana. Broil until brown and bubbly. Posted to recipelu-digest Volume 01 Number 673 by vergie1[at]juno.com (Vergie A Ewing) on Feb 1, 1998

3. Banana Pudding Supreme

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: 102735.17[at]compuserve.com

In a large mixing bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, milk and pudding mix. Mix until well blended. Fold in half of the non-dairy whipped topping. In a large bowl, layer bananas, wafers and pudding mixture. Top with remaining whipped topping and crushed wafers (opt.). Chill.

DAVE <DAVIDG[at]CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 1 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

4. Banana Bread Pudding with Banana Rum Sauce

tag: banana pudding

Yield: 12 Servings

Ingredients

Directions

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New Orleans is a fantastic cross between the classic bread pudding and Bananas Foster, the great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2 inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately. Walt MM Posted to MM-Recipes Digest V3 #260

Date: Mon, 23 Sep 1996 00:05:06 -0400

From: Walt Gray <waltgray[at]mnsinc.com>

5. Banana Graham Dessert

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the gra ham crackers, bananas and pudding mix ture. Repeat layers twice. Refrigerate.

Diabetic Exchanges: One 1/2-cup serving equals 1-1/2 starch; also, 114 calories, 141 mg sodium, 4 mg cholesterol, 22 gm carbohydrate, 5 gm Protein, 1 gm fat.

Recipe by: Taste of Home Magazine April/may '97

Posted to MC-Recipe Digest V1 #937 by "abprice[at]wf.net" <abprice[at]wf.net> on Nov 30, 1997

6. Banana Pudding with Mandarine Cream

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding. Despite its richness, it has next to no fat and, if you use eggs modified with omega 3 oil, it couldn't be more nutritionally sound.

Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum. Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks. Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes. Chill for several hours until set.

Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and creamy. Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency. Don't let it boil. Chill for several hours. Serve with the pudding.

Posted by Stephen Ceideburg

From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

7. Banana on a Stick

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Break the banana in half.

Push a craft stick into the flat end of each banana half.

Spread the banana halves with yogurt. Then roll them in crumbs.

Posted to EAT-L Digest 02 Sep 96

From: Lisa M Hall <Lisa_M_Hall[at]ENA-EAST.ERICSSON.SE>

Date: Tue, 3 Sep 1996 16:46:31 -0400

8. Chocolate Pudding with Bananas and Graham Crackers

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

Older children can prepare this by themselves with adult supervision; younger children love to mash and distribute the graham cracker crumbs and arrange the banana slices.

Per serving: Calories: 181 Fat: 3.1 g. (15% of calories) Saturated fat: 1.7 g. Cholesterol: 9 mg. Sodium: 129 mg. Evenly divide the graham cracker crumbs among 6 custard cups or ramekins. Press them into the bottom. Top with banana slices.

In a large saucepan, mix the sugar, cocoa, cornstarch and salt. Stir in the milk. Whisk over medium heat until the pudding comes to a boil and thickens. Cook for 1 minute longer. Remove from the heat and stir in the vanilla. Pour into the prepared custard cups. Chill. Serves 6.

Posted to recipelu-digest by Sandy <sandysno[at]pctech.net> on Mar 19, 1998

9. Banana Bread Pudding with Rum Sauce

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

For rum sauce: Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead.

Cover and refrigerate. Rewarm over low heat, stirring constantly.)

For Banana Bread Pudding: Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes. Melt 2 tablespoons butter in a heavy skillet over medium heat. Add banana and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in medium bowl and whisk to blend. Preheat oven to 350'F. Butter 9x5x3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over.

Arrange remaining banana pieces atop bread. Sprinkle remaining pecans and raisins. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact.

Let stand 15 minutes. Bake bread pudding until puffed and golden and a knife inserted into the center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve. 6-8 servings

Recipe by: Bon Appetite

Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr[at]mb.sympatico.ca> on Dec 30, 1997

10. Banana Split

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Cut a banana in half lengthwise. Cut each half into two. Arrange the banana pieces in a shallow pudding bowl (preferably a boat shape bowl). Top with two or three scoops of ice cream. Spoon sauce* over. On each mound of ice cream, place a dollop of whipped cream. Decorate with a cherry or a nut. CARAMEL SAUCE: Melt sugar and butter over low heat. Keep on stirring until golden brown. Add warm water and keep on stirring until smooth. Add the evaporated milk, and keep on stirring until smooth. Serve hot or cold.

busted by sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland[at]gj.net> on Nov 12, 1997

11. Chocolate Banana Pudding Pie

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

Prep time: 20 minutes. Refrigerating time: 4 1/2 hours.

MICROWAVE chocolate, milk and margarine in medium microwaveable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

12. Chocolate Banana Cream Pie

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve. Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat Posted to JEWISH-FOOD digest by Judith Sobel <jcs[at]mindspring.com> on May 29, 1998

13. Banana Mango Pudding

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

From: Aruna Viswadoss <av9y[at]poe.acc.virginia.edu>

Date: 19 May 1995 20:44:40 -0600 I made a slight modification of the traditional banana pudding recipe. People just love this pudding.

Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract and the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the heat turned down to medium. Remove from heat and cool for 5 minutes or so. Add the beaten eggs to this while whisking the mixture energetically. Add the dates, brown sugar, and the walnuts (if you want them). Add 1/2 a tsp of ginger powder, and finally, the foodprocessed bananas. WHisk well.

Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white sugar so that they are coated completely with a thin layer of sugar. Gently shake out any excess. Pour the pudding mixture into pan, and bake for 50 minutes to an hour.

While it is baking, prepare the mango sauce. Boil together the mangoes, sugar, ginger, and 2 cups water (or the undrained peaches, sugar, ginger and 1 cup water), cooking it over medium heat for about 10 minutes or so. Pour this through a strainer, forcing the fruit pulp through with the back of a wooden spoon. Mix well.

Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate or any serving plate, and smother it with the sauce on top.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

14. French Pear Cream Dessert

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

EVENLY ARRANGE 9 OF THE GRAHAM CRACKERS IN A 9X9-INCH CAKE PAN. COARSELY CHOP PEARS AND EVENLY SPRINKLE OVER GRAHAM CRACKERS. IN A MEDIUM BOWL, COMBINE DRY PUDDING MIX AND DRY MILK POWDER. ADD ENOUGH WATER TO RESERVED PEAR JUICE TO MAKE 1 CUP LIQUID. ADD LIQUID TO PUDDING MIXTURE. MIX WELL USING A WIRE WHISK. BLEND IN BRANDY EXTRACT, RASPBERRY SPREADABLE FRUIT, AND 1/4 CUP OF THE COOL WHIP LITE. SPREAD PUDDING MIXTURE EVENLY OVER PEARS. REFRIGERATE 30 MIN. SPREAD REMAINING 3/4 CUP COOL WHIP LITE EVENLY OVER FILLING. CRUSH REMAINING 3 GRAHAM CRACKERS. SPRINKLE CRUMBS EVENLY OVER THE TOP. COVER AND REFRIGERATE AT LEAST 2 HOURS. CUT INTO 8 EQUAL SERVINGS.

CALORIES: 149, FAT: 2 GM, PROTEIN: 3 GM, CARBOHYDRATE: 30 GM, SODIUM: 264 MG, FIBER: 1 GM.

DIABETIC EXCHANGE: 1 FRUIT * 1 STARCH

VARIATION: TRY SUBSTITUTING BANANAS, SUGAR-FREE BANANA PUDDING, 1 CUP WATER, AND 1/2 TSP. BANANA EXTRACT FOR THE PEARS, SUGAR-FREE VANILLA PUDDING, 1 CUP WATER/FRUIT JUICE MIX, AND BRANDY EXTRACT.

Recipe by: JoAnna Lund

Posted to Digest eat-lf.v097.n024 by Kat <scizwiz[at]lazerlink.com> on Jan 21, 1998

15. Chocolate Banana Trifle

tag: banana pudding

Yield: 10 Servings

Ingredients

Directions

Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.

Joel Ehrlich

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

16. Company-Style Banana Pudding

tag: banana pudding

Yield: 12 Servings

Ingredients

Directions

Stir milk & pudding mix until smooth. (Do not use a mixer.) Add whipped topping & sour cream. Stir until smooth. Alternate wafers, bananas & pudding mixture. Chill. Serves many.

MRS. MARY ALICE WARNKEN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

17. Banana Pudding #4

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

From: Joel Ehrlich <Joel.Ehrlich[at]SALATA.COM>

Date: Tue, 23 Jul 1996 10:37:51 -0800 Preheat the oven to 350 degrees. Combine the sugar, cornstarch, milk and salt in a large saucepan. Cook, stirring, over medium heat until thickened. Beat the eggs lightly with a wire whisk. Add a little of the hot mixture to the eggs. Blend well. Pour the eggs into the mixture in the saucepan. Cook, stirring, for a few minutes. Add the butter and the vanilla. Blend well. Cover the surface of the pudding with plastic wrap. Cool slightly. Place a layer of vanilla wafers on the bottom of a (2 Qt.) casserole. Alternate additional layers of vanilla wafers with layers of banana slices and pudding, ending with pudding as the top layer. Bake until set (about 10 minutes).

EAT-L Digest 23 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

18. Chocolate Banana Bread Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Recipe from: Chocolatier Magazine

Make the chocolate banana bread pudding:

1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter an 8 1/2-by-4 1/4-inch loaf pan; set aside. 2.In a large mixing bowl, toss together the bread cubes, sliced bananas, and 3 tablespoons of the Frangelico. 3.In a small mixing bowl, beat together the sugar, eggs and egg yolks with a handheld wire whisk. Whisk in the vanilla, cinnamon and nutmeg. Set aside. 4.In a medium saucepan, combine the heavy cream and milk and bring to a boil over medium heat. Remove from the bleat and slowly pour the hot cream mixture into the egg mixture, whisking until blended. Pour over the banana and bread mixture and gently fold together. 5.Scrape the entire mixture into the pIepared loaf pan. Bake 30 to 40 minutes until the puddling is set in the middle.

Unmold and garnish:

1.Remove the bread pudding from the oven and let it rest on a wire rack for a few minutes to firm up. To unrmold the bread pudding, run a knife around the inside of the pan and invert it onto a large cookie sheet. Gently turn it right-side-up 2.Slice the bread pudding while still warm and drizzle with the remaining Frangelico. Serve the pudding with chocolate sauce and vanilla ice cream, if desired .

Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden[at]mnl.v-link.net> on Jul 28, 1997

19. Banana Bread Pudding/bananas Foster Sauce

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Mix all ingredients for custard. Pour over stale bread cubes in baking dish. On top put raisins, pecans and dot with butter. Let sit 30 minutes. Bake, covered with foil, at 300~ for 1 hour. Uncover and cook for 15 minutes more. SAUCE-Melt sugar in butter and add bananas and saute until soft. Add nutmeg and cinnamon. Remove from heat and add rum and banana liqueur. Return to flame and add vanilla. Arrange a scoop of pudding on a dish, top with sauce and bananas. Source: Chef Brigtsen, New Orleans Posted to MM-Recipes Digest by "John Weber" <hdbrer[at]ibm.net> on Feb 26, 98

20. Banana Pudding

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

In medium saucepan gradually blend milk and pudding mix. Add egg yolks and 1 tsp. vanilla, beating with electric mixer until smooth. Cook, stirring constantly, until pudding comes to a full boil. Remove from heat, cover with foil or plastic wrap and cool thoroughly, about 20-30 minutes. Fold in whipped cream to which remaining vanilla has been added. Arrange 1/2 the lady fingers or cake in bottom of 2 1/2-quart baking dish. Spoon 1/2 the pudding over cake and arrange 1/2 the banans over pudding. Sprinkle layer with 1/2 the nutmeg. Repeat layers once more. Beat egg whites, gradually adding sugar, until stiff. Spoon meringue over cooled pudding and bake at 350 degrees for 7-8 minutes or until lightly browned.

(Recipe is from SOUTHERN SIDEBOARDS)

Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ[at]FREDONIA.EDU> on Dec 4, 1997

21. Banana Freeze

tag: banana pudding

Yield: 10 Servings

Ingredients

Directions

Mash the bananas. Cut the cherries in half. Prepare the pudding mix according to package instructions. Stir in the vanilla extract. Stir in the banana extract. Cover with waxed paper. Cool to room temperature. Fold in the mashed bananas and the egg whites. Place paper muffin cups into muffin pan(s). Spoon the pudding into the muffin cups. Freeze until firm. Let stand at room temperature for 30 minutes before serving. Garnish with cherry halves. Serve. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich[at]SALATA.COM> on Jul 8, 1997

22. Banana Bread Pudding

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

PUDDING: Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Butter Rum Sauce. Pour mixture evenly over bread, moistening completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Butter Rum Sauce. BUTTER RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

23. Dot's Banana Pudding

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

From: belville[at]athena.mit.edu (Sharon Belville)

Date: 16 Aug 1993 19:11:45 GMT This is HIGHLY recommended. A friend who vehemently claimed his mother's was the best tried this, and was speechless for a bit. He conceded that it was "as good as mom's." :-)

Mix pudding mix with milk. Fold in half of the whipped topping, all of the sour cream. In large bowl, layer wafers, bananas, pudding mixture. Top with remaining whipped topping. Refrigerate.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

24. Banana Cream Pudding Mochi

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Notes: From Hawaiian Electric Kitchen.

Spray a microwave tube pan with vegetable spray. In a medium bowl, combine all ingredients, except kinako. Mix well. Pour into prepared pan; cover with plastic wrap. Rotating pan several times during cooking, microwave at high power for 5 minutes. Immediately remove plastic wrap and cool. Pull mochi from sides of pan and invert onto a board dusted with kinako. Cut into 1/2-inch pieces. Coat each piece with kinako. Makes 32 pieces.

*If using sugar-free instant banana cream pudding and pie filling, use only 1 tablespoon.

Posted to recipelu-digest by ncanty[at]juno.com (Nadia I Canty) on Mar 25, 1998

25. Banana Pudding Parfaits

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

submitted by: rstewart[at]infobahn.icubed.com

Prepare vanilla pudding according to package directions. Layer pudding, crushed vanilla wafers, banana slices, and whipped topping into parfait glasses, ending with a dollop of whipped topping. Refrigerate at least 1 hour. Garnish, if desired. Makes 6 servings.

DAVE <DAVIDG[at]CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

26. Banana Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Beat the pudding with cold milk. Fold in the sour cream, Cool Whip, salt and vanilla. Layer vanilla wafers and bananas. Pour pudding mixture over bananas and wafers. Refrigerate overnight. Randy Rigg

27. Banana Pudding

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

Preheat the oven to 350 degrees. Combine the sugar, cornstarch, milk and salt in a large saucepan. Cook, stirring, over medium heat until thickened. Beat the eggs lightly with a wire whisk. Add a little of the hot mixture to the eggs. Blend well. Pour the eggs into the mixture in the saucepan. Cook, stirring, for a few minutes. Add the butter and the vanilla. Blend well. Cover the surface of the pudding with plastic wrap. Cool slightly. Place a layer of vanilla wafers on the bottom of a (2 Qt.) casserole. Alternate additional layers of vanilla wafers with layers of banana slices and pudding, ending with pudding as the top layer. Bake until set (about 10 minutes). Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich[at]SALATA.COM> on Jul 8, 1997

28. Banana Cream Brownie Squares

tag: banana pudding

Yield: 20 Servings

Ingredients

Directions

Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of chopped peanuts. Pour into 9" square baking pan. Bake 24-27 minutes. Cool completely.

Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices. Recipe by: The Pampered Chef Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily[at]tenet.edu> on May 23, 1997

29. Granny's Banana Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

1. Prepare vanilla pudding and set aside.

In the top of the double boiler, combine flour, sugar, salt, and milk. Cook over boiling water until the mixture is thick and begins to boil. Stir a small amount of mixture into the egg yolks, and then all the egg yolk mixture to the pudding. Add the butter and vanilla, and stir until well blended. Return the mixture to the heat, and cook until thick. Set aside to cool.

2. Assemble "pudding" in a clear pyrex baking dish (like a 3 qt. casserole)

: Begin with a layer of whole vanilla wafers. : Add a layer of banana slices : Spoon a layer of the cooled vanilla pudding. : Repeat two more times for a total of three layers. : Top with meringue and bake at 400 degrees until brown. Meringue: On highest mixer speed, whip egg whites until white and nearly set. Gradually sprinkle in sugar and cream of tartar, beating all the time. When mixture will hold a peak, it's ready.

Spoon onto the banana pudding, being sure to take the meringue all the way to the edges of the baking dish. Bake at 400 degrees until lightly brown.

Personal notes: Use a deep casserole dish so the layers will show up. Store leftovers in the refrigerator. Doesn't keep very long---so eat rapidly. After about 3 days, the bananas turn black and the wafers get soggy.

I GREW UP ON THIS RECIPE, AND I DEFINITELY HAVE TO MAKE IT THIS WEEKEND.

Posted to EAT-L Digest 02 Feb 97 by "Sharon H. Frye" <shfrye[at]PEN.K12.VA.US> on Feb 3, 1997.

30. Banana Pudding #2

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

Prepare pudding as directed on box, except use 1/2 cup less milk for a thicker pudding. Stir in sweetened condensed milk & whipped topping. Line large bowl with vanilla wafers. Slice bananas over top of wafers. Pour pudding mixture over all. Repeat layers of wafers, bananas & pudding. Chill until set.

MRS. T.J. BARNES

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

31. Banana-Blueberry Bread Pudding

tag: banana pudding

Yield: 6 Servings

Ingredients

Directions

Here's a variation on bread pudding from the Noble House B&B, Bridgton, ME. Crumble the banana bread into small pieces or grate it if it is stale. Place in bowl with milk and beaten eggs, ( use 3 or 4 eggs) mixing well. Oil a 1 1/2 to 2 quart baking dish and pour in mixture. Dot with 1 Tablespoon butter, broken into bits. Sprinkle on granola and top with blueberries over entire surface. Bake at 350~ about 45 minutes or until pudding sets. Serve warm or cold with yogurt, applesauce, or as is. Dave Sawyer - Auburn, NH

Posted to MM-Recipes Digest V4 #132 by novmom[at]juno.com (Angela Gilliland) on May 12, 1997

32. Banana Kiwi Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Cook rice and milk in 2-quart saucepan over medium heat until thick and creamy, 5 to 8 minutes, stirring frequently. Remove from heat; cool. Stir in vanilla and sugar substitute. Just before serving, mash banana; fold banana and whipped cream into pudding. Garnish with kiwi fruit slices. Makes 4 servings.

Each serving provides 207 calories, 5 grams protein, 6 grams fat, 32 grams carbohydrate, 2 grams dietary fiber, 22 milligrams cholesterol and 49 milligrams sodium. Posted to recipelu-digest Volume 01 Number 495 by "Sarah Navarro" <sarahn[at]lightspeed.net> on Jan 11, 1998

33. Banana Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Mix together condensed milk, water and pudding mix.

Chill 5 minutes. Whip cream until stiff and fold into pudding mixture.

Layer pudding mixture, sliced bananas and vanilla wafers, ending with pudding layer.

Crush some of vanilla wafers and sprinkle on top.

Chill and serve.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #644 by L979[at]aol.com on Jun 12, 1997

34. Creamy Banana Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Mix pudding according to directions on box. Fold in Eagle Brand milk and Cool Whip. Layer vanilla wafers, bananas, and pudding. Make 2 layers. Let stand overnight.

Posted to EAT-L Digest by "Waanda B. Lee" <wlee[at]RA.MSSTATE.EDU> on Apr 2, 1998

35. Banana Split Pie

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

Place sliced banana in piecrust. Ina medium bowl, combine dry pudding mix, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Pour pudding mixture over banana. Refrigerate 15 min. Evenly arrange sliced strawberries over pudding layer. Spread Cool Whip Lite evenly over strawberries. Drizzle chocolate syrup over top. Evenly garnish with maraschino cherry halves. Refrigerate at least 1 hour. Cut into 8 servings. If Strawberries are to hard to find you might try blueberries.

Recipe came from Healthy Exchanges by Joanna Lund. also try http://www.healthyexchanges.com

Posted to Bakery-Shoppe Digest V1 #442 by aklatt[at]trxinc.com (Arlene Klatt) on Dec 7, 1997

36. Chocolate Banana Pudding

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

In heavy saucepan, combine 3/4 cup sugar, cocoa, cornstarch and salt; blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils for 1 minute. Remove from heat; stir in vanilla. Cool pudding slightly, stirring occasionally. Slice 4 bananas; set aside. Spoon small amount of pudding on bottom of a 1 1/2-quart casserole or heat-proof bowl; top with 5 wafers and a layer of banana slices. Stand 8 wafers around inside of bowl. Repeat layering of pudding, wafers and banana slices, using a total of 19 more wafers and ending with a final layer of pudding. With electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff. Spread over pudding, sealing edges well. Bake at 400 degrees F for 5 to 10 minutes or until golden. Serve warm or chilled. Slice remaining banana and use for garnish along with remaining wafers.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla[at]duo-county.com> on Feb 1, 1998

37. Banana Pudding Splits

tag: banana pudding

Yield: 4 Servings

Ingredients

Directions

* If bing cherries are not available, use 4 marachio cherries. 1.In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. 2.Cut each banana into 6 diagonal slices and sprinkle with lemon juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4 of the pishachios, then top each with 1 tablespoon whipped topping and 1 cherry. from *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin - PHFC09A. Posted to MM-Recipes Digest V3 #260

Date: Sun, 22 Sep 1996 22:08:56 -0400

From: BobbieB1[at]aol.com

38. Banana Pudding Pie

tag: banana pudding

Yield: 8 Servings

Ingredients

Directions

Date: Wed, 20 Mar 1996 13:05:11 -0500

From: Kattwoman1[at]aol.com Prepare pudding as package directs for pie filling using milk. Arrange 1 cup banana slices over bottom of crust. top with prepared pudding. chill at least 1 hour. to serve, garnish with whipped topping and remaining banana slices.

recipe from "Nabisco Foods"

MM-RECIPES[at]IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #81

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

39. Diabetic Banana Pudding Splits

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

* If bing cherries are not available, use 4 maraschino cherries. In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. Cut each banana into 6 diagonal slices and sprinkle with lemonjuice. Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4 of the pistachios, then top each with 1 tablespoon whipped topping and 1 cherry.

From: Jeffrey Dean Date: 11-18-93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

40. Creamy Banana Pudding

tag: banana pudding

Yield: 1 Servings

Ingredients

Directions

In large mixing bowl, combine milk & water. Add pudding mix & beat until well blended. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of vanilla wafers, bananas & pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Can be layered in individual dishes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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