Banana Pudding

Banana Pudding Recipe
Oxmoor House
Banana pudding is one of the South's most beloved desserts. Creamy and delicious, this recipe will certainly satisfy your sweet tooth.

Yield:

12 servings (serving size: about 3/4 cup)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 212
Fat 4.4 g
Satfat 2.2 g
Protein 3.6 g
Carbohydrate 37.7 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 163 mg
Caloriesfromfat 19 %
Fiber 0.9 g
Calcium 60 mg

Ingredients

1/3 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
2 large egg yolks, lightly beaten
2 1/2 cups 1% low-fat milk
3 tablespoons butter, divided
1 tablespoon vanilla extract
36 reduced-fat vanilla wafers
3 large ripe bananas, sliced
2 cups frozen fat-free whipped topping, thawed

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, sugar, and salt in a 3- quart saucepan. Combine egg yolks and milk; stir with a whisk. Gradually add egg mixture to dry ingredients, stirring well. Add 2 tablespoons butter. Cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat; add remaining 1 tablespoon butter and vanilla, stirring until butter melts.

Place 12 vanilla wafers in bottom of an 8-inch square baking dish. Arrange one-third of banana over cookies. Spoon one-third of pudding mixture over banana; repeat procedure with remaining cookies, banana, and pudding, ending with pudding. Spoon whipped topping over pudding, and spread evenly. Cover and chill until ready to serve.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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