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Fudge-Banana Pudding

Photo: Ralph Anderson
Yield 12 servings
The low baking temperature and longer cooking time ensure a completely baked meringue topping without overbrowning.


  • 1 2/3 cups DIXIE CRYSTALS Granulated Sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 cups half-and-half
  • 4 large eggs, separated
  • 2 cups (12 ounces) semisweet chocolate morsels
  • 1 tablespoon vanilla extract
  • 1 (11-ounce) package reduced-fat chocolate wafers
  • 6 large bananas
  • 1/3 cup DIXIE CRYSTALS Granulated Sugar
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Combine first 3 ingredients in a large saucepan. Whisk in milk, half-and-half, and egg yolks. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.

  2. Reserve 14 wafers; arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish. Slice 2 bananas, and layer over wafers. Top with one-third of pudding mixture. Repeat layers twice; arrange reserved wafers around edge of dish.

  3. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1/2 teaspoon vanilla. Spread meringue over pudding, sealing to edge of dish.

  4. Bake at 325° for 25 minutes or until golden.