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1
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| yield : 8 Servings |
ingridients :
| 3 3/4 |
c |
Milk | | 2 |
pk |
(3 1/4-oz.) vanilla pudding and pie mix | | 3 |
|
Eggs separated | | 3 |
ts |
Vanilla; divided | | 1 |
c |
Whipping cream; whipped | | 1 |
pk |
(3-oz.) lady fingers -or- | | 1 |
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Angel (13-oz) food cake; torn into small pieces | | 4 |
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Bananas; sliced thinly crosswise | | 1/4 |
ts |
Nutmeg | | 1/3 |
c |
Sugar |
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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 |
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