Banana Pudding

Banana Pudding

by Kenneth Bargers

Banana Pudding has versatile recipes including bake and no-bake versions. All recipes are always delicious for this comforting dessert. This is a version of banana pudding that we use often and always comes out a winner. We like to mix all our wafers instead of layering them. Give it a try!

#recipe #dessert #bananapudding

Ingredients

• 2 cups of evaporated milk

• ¾ cup sugar

• 1 egg

• ½ block cream cheese, softened

• 2 tbsp cornstarch

• 1 tsp vanilla

• 4 bananas, sliced

• 4 cups vanilla wafers

Thickening Mixture – In a small mixing bowl whisk sugar and corn starch. Add ½ cup of cold milk and egg. Thoroughly whisk to combine, dissolve, and set aside.

In a medium saucepan, on medium heat, bring 1 ½ cups of milk to a simmer. As soon as the milk warms to a simmer gradually whisk in the thickening mixture. Constantly whisk until the pudding reaches a low boiling point. At this stage your pudding should have thickened. Reduce heat to low and whisk in the softened cream cheese. Constantly whisk until the cream cheese is completely dissolved and combined in the pudding. Remove pudding and place in a large mixing bowl. Add the vanilla and whisk to combine. Let stand 5 minutes.

Add 4 sliced bananas to combine. Add 4 cups of vanilla wafers to combine. Place the banana pudding in a sealed container or serving dish. The banana pudding can be served warm or cold. Keep refrigerated after serving.

NOTES

• It is important to continually whisk the pudding as it cooks to avoid scorching and separation.

• Great to serve with a few crisp vanilla wafers and whipped cream.