Quick important tip....do NOT use fat free half and half. The pudding never set up....was a liquid mess. Flavor was good but it ruined the recipe....it ended up just being soggy cake with bananas....oops!
Pound Cake Banana Pudding
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Other Tiime: 4 Hours, 15 Minutes
- 4 cups half-and-half
- 4 egg yolks
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (1-pound) pound cake, cubed
- 4 large ripe bananas, sliced
- Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.
- Spread Meringue over pudding.
- Bake at 375° for 15 minutes or until golden brown.
- Note: For testing purposes only, we used Sara Lee Family Size All Butter Pound Cake.
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