La Vonnes Banana Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

Steps:

• Make pudding according to package replacing the milk with 1/2 sweetened condensed milk and 1/2 heavy whipping cream, mix until smooth
• add 2 bananas and vanilla extract and mix until pudding has stiffened
• take a large foil pan that is about 4 inches deep and line with waffers.
• crush one box of waffers into small bits of cookies & save for layering
• slice 2 banana into thin coin slices and set aside for layering
• Lay down a layer of banana pudding
• smooth a layer of cool whip
• sprinkle with cookie crumbs
• drop a layer of coin size banana
• repeat steps 6-9 making sure to finish the final layer with with remaining uncrushed cookies and bananas
• Sprinkle the remaining cookie crumbs on the finished pudding for garnish
• Refrigerate for an hour and serve

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Steps:

• THE CRUST: 1. Combine butter, pineapple juice & cherry juice well
• 2. Add the graham cracker crumbs and mix well
• 3. Grease a 9x14 pan with butter
• 4. Press the crumb crust into a butter greased pan and set aside
• PUDDING FILLING 1. Mix on high the eggs, melted butter, heavy whipping cream, vanilla extract and confectioners sugar until a smooth lump free consistency is achieved
• 2. Add cut up banana and blend until smooth lump free consistency is achieved
• 3. Add juice from the jarred cherries, pineapple juices and 1/4 lemon to prevent the bananas from discoloring and blend until smooth.
• 4. Pour creamy sauce into the graham cracker crust
• TOPPING 1. Top creamy sauce with 3/4 of banana coins, cherry pieces and crushed pineapples (reserving the remaining 1/4 of the fruit for the top of the whipped topping)
• 2. Top the fruit topped cream sauce with cool whip
• 3. Use juice of pineapples, and lemons on remaining 1/4 of the banana coins and coat well to prevent bananas from turning brown then place on top of the cool whip
• 4. Place cherry pieces and crushed pineapples on top of the cool whip
• 5. Sprinkle the dish with the nut pieces
• 6. Chill for 2-4 hours and is ready to serve.
• 7. Cut and enjoy the creamy, rich smoothness of this dessert.

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.