I made this a couple times and do not know what I could be doing wrong. Both times it was soupy even after sitting in the fridge for several hours. Not sure what I could be doing wrong. I do live at around 9,000ft elevation. Could that have something to do with it? Any suggestions as to how I can get rid of the soup?
Nothing can go wrong with this one!!! Very simple and recipe is on the money!
Great recipe..gonna try this..:) Here is the link of an another delicious pudding recipe.. http://www.givoli.com/recipes/491?RecipeName=Apple-Pudding-Recipe#.U1Tg_VWSwnM
I have made this recipe several times and it's fantastic! You can not tell it's "light" at all - I even use skim milk; which as another reviewer noted you may need to cook the pudding a bit longer to get it to thicken. The pudding is very rich and silky with the mild crunch of the wafers (I use Nila) - it's very much a traditional banana pudding. The presentation is absolutely amazing with the browned meringue fluffed on top - it looks terribly impressive. Definitely will "wow" you - just eat it within ~3 days of making it as the fruit starts to brown and the meringue fall by then. The only only negative about this recipe is trying not to go back for seconds! - Enjoy!
This is the real deal - made it for southern friends who have not had since childhood and they LOVED it. A bit time consuming, but way worth it!
we loved it, so tasty, next part again I will make it.
WOW!!! This was soooooo deliscious!!! I took half of it to work and the girls were fighting over it.. literally!!! They begged me to make it again and take the whole thing. There is absolutely nothing that could make this recipe fall down from the top!
It's the recipe that I used to make my first banana pudding. Huge success, so much that I did it again 3 days after the first try, i.e. as soon as the first dish got finished. The only change in the recipe (very minor) is to add a layer of banana slices with each layer of wafers. As many mentioned, making the pudding is more in the 30min range (with a double-boiler setting which I would also recommend) and cooking the meringue is more in the 10min range. Bottom of the line, this recipe is a no-brainer and it makes an amazing banana pudding.
YUM!! The best Banana Pudding I have ever had and it is LOW FAT! I even used skim milk and it turned out perfect. As other reviewers stated, I also had to cook the pudding longer (somewhere between 12 & 15 minutes).
Very tasty and easy to do. Even though I lacked one egg for the meringue, it still came to a decent peak and tasted great. I have no fixes for this recipe. It works.
I've made this a few times for guests with good reviews. The pudding gets nice and thick - but like other reviewers it does take quite longer than planned for the pudding, but less time in the oven. I use a double-boiler to prevent burning.
wow.. It was so good..mmm I made a few changes that worked. I baked at a little higher temp after letting the custard filling cool a little longer also..The time was also reduced in baking. It was a pinch too sweet,so next time I will either reduce the Condensed milk or add more flour and 1% milk. I also mixed milk with water to make more reduced Cholesterol. Great dessert.Yummm
Yummy!!! I didn't make this with the fat free ingredients. We don't have dessert often so when we do I use the whole fat version. I doubled the recipe and put it in a 11x9 pan. I did not top it with merigue so it was unecessary to bake. The family loved this one!