GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
NANNY'S SOUTHERN 'NANA PUDDIN'
I remember Nanny making this fast and easy pudding for us just like it was yesterday. It's a Southern staple in a Texas household and a must for any type of family gathering in the South. This recipe is so simple and easy you can't go wrong! Nanny's Tip: Make it in a cast iron skillet!
Provided by Holly Grier- Wallace
Categories Fruit Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine sugar & flour in skillet on medium high heat. Mix egg yolks and milk in bowl and beat well. Add egg mixture to the flour & sugar in pan and stir well constantly until mixture thickens and begins to boil.
- 2. Remove pudding from the heat and add bananas. Mix together well. Line a glass dish large enough to hold the pudding mixture with 'Nilla wafers and pour pudding over the top of wafers (usually a 9 x 9 x 13" baking dish works well).
- 3. Layer meringue topping over the pudding and smooth over the top of the pudding to each edge. My recipe for meringue topping is listed below.
- 4. Place the dish under the oven broiler just until the meringue browns nicely.
- 5. Chill in the refrigerator for about an hour before serving...if you have the patience!
- 6. Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3" of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue. Here is a great website for making the best meringue possible! http://whatscookingamerica.net/Eggs/perfectmeringue.htm
REAL OLD-FASHIONED "NANNER PUDDIN"
I got this recipe from a very nice lady from South Carolina. I tried it and it was absolutely wonderful. She said that the recipe was the original recipe that used to be printed on the Nilla Vanilla Wafer box. It originally called for a double boiler, but this method works just fine, as long as you stir constantly. It's a...
Provided by Elaine Bovender
Categories Puddings
Time 35m
Number Of Ingredients 15
Steps:
- 1. In a heavy saucepan, combine sugar and flour and salt, mixing to remove any lumps in the flour. Add milk and cook over low to medium heat, stirring constantly until thickened.
- 2. Remove from heat. Beat egg yolks with fork and temper by adding a spoonful of the hot milk mixture and stir immediately. Repeat with about three more spoonfuls. Slowly pour tempered egg yolks into hot milk mixture, stirring constantly. Cook over medium heat for two minutes. Remove from heat and stir in vanilla and butter, set aside.
- 3. Beat egg whites until soft peaks form. Slowly add sugar while beating. Add cream of tartar and vanilla and continue beating just until vanilla is thoroughly mixed. Set aside.
- 4. Assemble pudding by lining a casserole dish with a layer of vanilla wafers. Peel three of the bananas and slice over vanilla wafer layer. Pour 1/2 of the pudding over the bananas and smooth with spoon. Place a few vanilla wafers down the sides and on top of the pudding layer. Peel and slice the remaining bananas over pudding layer. Spoon the remainder of the pudding over bananas and smooth with spoon. Top with meringue and decorate by making small peaks with a spoon.
- 5. Bake at 400 degrees for 10 minutes or until lightly browned. Let sit at room temperature about one hour or until pudding is set. Enjoy!
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
NANNY'S BANANA PUDDING
This recipe dates back many years, and was my Texas grandmother's go to banana puddin recipe. She would make it for weddings, funerals, weekday supper or any pitch in meal. It was always a favorite of mine, although everything my Nanny Grier made was delicious and memorable! This is a classic southern 'nanna puddin' recipe,...
Provided by Holly Grier- Wallace
Categories Puddings
Time 25m
Number Of Ingredients 7
Steps:
- 1. Combine Sugar and Flour in a cast iron skillet over medium high heat.
- 2. Mix egg yolks and milk in a bowl and beat well with a whisk. Add vanilla extract and mix well.
- 3. Add egg mixture to the flour and sugar mixture in the skillet and mix together well, at first using a whisk, then use a wooden spoon to keep stirring. Mix well, you want to get rid of lumps.
- 4. Bring mixture to a boil, while constantly stirring. Bring heat down to medium, keep stirring well until mixture thickens. Remove from heat.
- 5. Add bananas to the pudding and stir well, careful to not break up your banana slices.
- 6. Line the bottom and sides of a 13 x 9 glass pan, or a glass bowl with nilla wafers.
- 7. Pour mixture over the nilla wafers and spread evenly with a spatula.
- 8. Begin making your meringue. I use a big bowl with about 3 " of ice water, then place my mixing bowl over the top to keep my egg whites cold while I beat them (I've had more luck this way, especially on a hot kitchen day)! Add egg whites to bowl and begin mixing them on medium high. Slowly add up to 2 tbs of sugar to the mixture, spinning the bowl to mix your egg whites until stiff peaks form. Your meringue is ready when you have the perfect taste of sweet and stiff enough it sticks to your spatula.
- 9. Spread the meringue over the pudding and place under the broiler in your oven. Keep turning the pudding until you have a nice toasty, even glow on the meringue. Don't forget your oven mitts!
- 10. Enjoy it right away, or let the pudding cool and place in the refrigerator to set before serving.
"NANNA" PUDDIN'
As a mother of two boys, it warms my heart when they enjoy something I cook! Banana pudding is one of their favorite! This time tested recipe is even sweeter now because my mother, their "Nanna" loved it so! She is no longer with us, but I never hear them ask me to make "Nanna Puddin'" that I don't think of her!
Provided by Darlene Sweet
Categories Puddings
Time 45m
Number Of Ingredients 12
Steps:
- 1. In cold sauce pan on stove top, beat egg yolks.
- 2. Turn heat on low. Add milk, and stir well.
- 3. Add flour and sugar to milk and eggs.
- 4. Add butter and salt.
- 5. Gradually increase heat. Bring to slow boil, stirring constantly with spatula.
- 6. When spatula begins to coat, remove from heat.
- 7. Put in pan of cold water, and cool completely. When cool, add 1 tsp. of vanilla, stirring in well.
- 8. When cool, layer 2 quart casserole dish with wafers, bananas and pudding. Repeat layers.
- 9. Top with stiff meringue. (Use electric mixer to beat egg whites and 1 tsp. vanilla. Add 6 tsp. sugar one at a time into whites. Beat with mixer at medium to high speed until stiff peaks form. Spread meringue onto top layer of pudding.
- 10. Bake @ 350 degrees for 5 - 10 minutes until meringue is lightly browned.
- 11. Serve warm. Refrigerate leftovers (if there is any!)
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