A creamy pudding with a banana twist. This
dessert not only looks appealing in the glass bowl, but your
guests will be pleasantly surprised from the first bite to the
last.
Banana Pudding
- 60 to 70 vanilla wafers*
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated
Milk
3 large egg yolks, lightly beaten
3 tablespoons butter, cut into pieces
1 1/2 teaspoons vanilla extract
5 ripe but firm bananas, cut into 1/4-inch slices
1 (8-ounce) container frozen non-dairy whipped topping, thawed
- Line bottom and sides
of 2 1/2-quart glass bowl with about 40 wafers.
- Combine sugar, cornstarch
and salt in medium saucepan. Gradually stir in evaporated milk
to dissolve cornstarch. Whisk in egg yolks. Add butter. Cook
over medium heat, stirring constantly, until the mixture begins
to thicken. Reduce heat to low; bring to a simmer and cook for
1 minute, stirring constantly. Remove from heat. Stir in vanilla
extract. Let cool slightly.
- Pour half of pudding over
wafers. Top with half of bananas. Layer remaining vanilla wafers
over bananas. Top with remaining pudding and bananas. Spoon remaining
pudding over exposed bananas. Refrigerate for at least 4 hours.
Top with whipped topping.
Makes 8 servings.
* A 12-ounce box of vanilla
wafers contains about 88 wafers.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
