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  •     1 c. granulated sugar, divided
  •     4 T. all-purpose flour
  •     pinch salt
  •     1 whole egg
  •     4 eggs, separated {place egg whites in refrigerator until needed}
  •     3 c. whole milk
  •     1 tsp. vanilla extract
  •     about 40 Nilla wafers
  •     4 or 5 bananas


  1. MAKE THE PUDDING: In a saucepan, combine ¾ cup granulated sugar, flour, and salt; whisk until mixed. Whisk in the 1 whole egg and 4 egg yolks.
  2. Turn the heat on to medium-low and whisk in milk. Cook over medium-low, stirring constantly with a whisk, until thickened (about 15 to 20 minutes). It’s tempting to stop stirring, or to turn up the heat, but this will cook the eggs too quickly and result in lumping pudding. For smooth creamy pudding, keep it low and slow ... and keep stirring.
  3. Remove pudding from heat and stir in vanilla extract.
  4. LAYER THE PUDDING: Crumble Nilla wafers and place in a 9x13” baking dish to cover the bottom. Top with a layer of sliced bananas. Pour about half of the vanilla pudding over the bananas. Repeat with another layer of bananas and then pudding.
  5. MAKE MERINGUE TOPPING: Place egg whites in a bowl and beat with a stand mixer or electric mixer until soft peaks form. With the mixer going, gradually add the remaining ¼ cup granulated sugar, beating until stiff peaks form.
  6. Pile meringue on top of pudding and spread to cover the entire surface. Bake at 400℉ for 5-8 minutes, or until meringue is lightly browned.
  7. Chill until ready to serve.


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