Time 15m Yield 8 Number Of Ingredients 7 Steps:
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Time 4h35m Yield 8 Number Of Ingredients 9 Steps:
Infuse the Milk: Combine milk, sliced banana, and empty vanilla bean pod (if using) in 3-quart stainless steel saucier and bring to simmer over medium heat, stirring from time to time with flexible spatula to prevent scorching along bottom. When dairy comes to simmer, remove from heat, cover, and let stand until cooled to room temperature, about 4 hours. Proceed to next step or refrigerate up to 24 hours to extract stronger banana flavor. The exact timing will depend on both personal preference and convenience. Make the Custard: Return banana milk to simmer over medium heat, stirring as before; then strain through a fine-mesh sieve into medium bowl. Press gently on banana pulp to release liquid, but don’t allow pulp to pass through sieve. The pulp can be refrigerated to use in muffins, pancakes, or smoothies, but it will not benefit the custard. If using vanilla pod, scrape out the flavorful milk inside each half with flexible spatula before discarding. Using same 3-quart saucier as before (no need to wash), whisk sugar, cornstarch, salt, and cloves together until well combined, followed by egg yolks. Whisk in infused milk. Return to stovetop and warm over medium-low heat, whisking gently until custard is steaming hot, about 5 minutes. Increase heat to medium and continue cooking until custard thickens, about 5 minutes longer. When it begins to bubble, set timer and continue whisking for 90 seconds. This step is important to neutralize starch-dissolving protein found in egg yolks. Off-heat, stir in vanilla extract and season to taste with additional vanilla, salt, or cloves, as needed. If desired, strain custard through same sieve as before (again, no need to wash) to remove bits of chalazae that may remain or any accidentally curdled custard. Portion warm custard into parfait dishes and serve immediately, plain or topped with toasted nuts, cocoa nibs, fresh fruit, unsweetened whipped cream, or whatever toppings you desire.
Time 15m Yield 8-10 servings Number Of Ingredients 6 Steps:
COMBINE sweetened condensed milk and water in large bowl. Add pudding mix; beat until well blended. Chill 5 minutes. FOLD in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. TOP with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired.
Time 30m Yield 2 servings. Number Of Ingredients 7 Steps:
In a saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir 1 cup hot mixture into egg; return all to the pan and bring to a gentle boil. Remove from the heat; stir in vanilla. , Refrigerate for 15 minutes. Layer vanilla wafers and banana slices in parfait glasses or bowls. Top with pudding.
Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Stir in sour cream. Fold in whipped topping until well blended. Place half of the vanilla wafers in an 11x7-in. dish. Top with half of the pudding mixture, half of the bananas, then remaining wafers, bananas and pudding mixture. Cover and refrigerate overnight.
Time 15m Yield 1 Pudding, 8 serving(s) Number Of Ingredients 5 Steps:
Mix pudding as box directs. Add to pudding the Cool Whip and sour cream; stir. When pudding is mixed, layer pudding, vanilla wafers, bananas, pudding, vanilla wafers and bananas, etc.
Time 4h40m Yield 12 Number Of Ingredients 11 Steps:
Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes. Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes. Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight. When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through. Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.
Time 2h30m Number Of Ingredients 8 Steps:
In a large bowl, with a hand mixer, beat cream cheese until smooth. Slowly beat in sweetened condensed milk until entire can has been mixed. Add instant pudding powder and mix until smooth. Slowly add milk 1/2 cup at a time until all milk has been added. Now add vanilla extract and blend. In a separate bowl, blend half tub of cool whip until smooth. Set other half aside. Add 1 cup of pudding mixture into cool whip and mix well. Pour cool whip mixture into pudding mixture and blend - this will help prevent chunks. In a trifle dish or casserole dish, layer vanilla cookies, sliced bananas and pudding. Repeat layer one or two more times, depending on your dish. Top with remaining cool whip. Chill in fridge for 2 hours to overnight to allow pudding to thicken up and set. Serve chilled.
