Banana Vanilla Wafer Pudding Recipe

Banana Vanilla Wafer Pudding Recipe

Banana Vanilla Wafer Pudding

Here's a classic dessert favorite. Remember this one?

  • vanilla wafers
  • 1 cup sugar
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 2 cups milk
  • 1 tsp. vanilla
  • 4 egg yolks, beaten
  • 1 T. butter
  • 4 or 5 ripe bananas

    meringue topping

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 5 T. sugar
  • 1/2 tsp. vanilla

Preparation -
Spray a 2 quart casserole or similar baking dish with non-stick cooking spray. Line the bottom of the baking dish with a single layer of vanilla wafers. Stir the sugar, flour and salt together in a bowl; set aside. Mix the milk and 1 teaspoon vanilla together in a separate bowl; set aside. Place the beaten egg yolks in a heavy saucepan. Add the flour mixture to egg yolks, alternately with the milk/vanilla mixture, while cooking over medium heat and stirring constantly. Bring to a low boil. When the mixture begins to thicken, stir in the butter. Cook and stir until the mixture reaches a pudding consistency. Remove from heat.

Peel and slice the bananas. Place a layer of banana slices on top of the vanilla wafers in the baking dish. Pour half of the cooked pudding over the banana layer. Add another layer of vanilla wafers, then another layer of banana slices, then the remaining pudding.

In a deep, narrow bowl, beat the egg whites until they form soft peaks. Add the cream of tartar. Gradually add the sugar, one tablespoon at a time. Beat until stiff peaks form. Fold in the vanilla. Spread the meringue over the other ingredients in the bowl, spreading it against the sides of baking dish to prevent shrinking. Bake in a preheated oven at 375° for 12 to 15 minutes or until the meringue tips are lightly browned. Serves 6 to 8.


Pyrex 2-qt. Round Baking DishPyrex 2-qt. Round Baking Dish
This standard, versatile, 2-quart, round glass baking dish by Pyrex goes from the oven to the table easily. Use it in the microwave and to freeze food safely too. It includes a perfectly fitting lid.



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Content copyright © 2018 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.