Banana Cream Pudding Dessert

 8 - 16 oz Cool Whip

2 pkg instant banana cream pie pudding

3 bananas, sliced

4 cups milk

14 graham crackers (honey flavor)

To a bowl add the milk and both boxes of banana pudding mixes. Whisk.  Allow to set up a few minutes. Set aside.  In the bottom of a 9x13 inch casserole dish line with graham crackers to cover.  Pour 1/2 of the pudding on top and then 1/2 of the Cool Whip on top of the pudding.  Cover with a layer of sliced bananas.

Layer the next layer- graham cracker, pudding and Cool Whip.  Serve

Recipe:  six sister stuff

Chocolate Cream Pie

 frozen pie crust, bake according to pkg, prick with fork on the bottom, let cool

4 eggs (separate the whites from the yolks), set aside (yolks for the pudding/whites for the meringue)

1 cup sugar

3 Tbsp corn starch 

2 heaping Tbsp cocoa powder

1 cup evaporated milk

4 egg yolks

1 cup water

1 tsp vanilla

2 Tbsp butter

 

Meringue:

1 tsp cream of tarter

1/2 cup sugar

 

In a large bowl mix together the sugar, corn starch and cocoa powder.  Add the milk, egg yolks, and water.  Whisk together well.  Microwave for 3 minutes.  Whisk again very well.  Microwave again for 2 minutes.  Whisk again.  Add the vanilla and 2 Tbsp butter.  Whisk again.

Pour into prebaked, cooled pie crust.  In a medium bowl add cream of tarter, egg whites and whip with an electric mixer, adding sugar as you mix.  Stiff peaks should form. Gently spread on top of pie, creating peaks with the spatula.  Bake in a 350 oven for 20 minutes. Serve.

Recipe: Collard valley cooks

Watergate Salad (or Green Fluff)

 2  (20 oz) cans crushed pineapple

2 (4 oz) boxes pistachio jello pudding and pie filling

2 cups mini marshmallows

1 cup pecans, chopped (reserve some for garnish)

1 (8 oz) Cool Whip

Add all ingredient to a large bowl. Gently fold in the Cool Whip.  Top with pecans and refrigerate.

Pistachio Pudding Salad

 1 can (20 oz)  crushed pineapples

2 small boxes pictachio pudding

Cool Whip (8 oz)

Mini marshmallows (about 1/2 cup to 1 cup) 

chopped pecans, for toppings

Combine in a large bowl.  Mix well. Refrigerate.

Banana Pudding

 1 (14 oz) can of sweetened condensed milk

1 1/2 cups water

1 (4 oz) pkg of Instant Vanilla Pudding

1 pint heavy whipping cream

1 tsp pure vanilla

1 bunch (5 or6) yellow bananas

2 (8 oz) pkg Biscoff lotus cookies OR 1 bow Nilla Wafers

In a bowl, using a hand mixer combine the sweetened condensed milk, water and pudding mix.  over an refrigerate for at least 2 hours, or overnight.

Add the heavy whipping cream and vanilla to a chilled bowl.  Beat on high until stuff peaks form.  Add the chilled pudding mixture and fold together until no streaks of pudding can be seen.

To Assemble:

Add a layer of cookies to the bottom of your desired sized dish.  Next, add a layer of sliced bananas.  Add a layer of the cream mixture.  Continue to layer until all your ingredients are used up.  Garnish the top with crushed cookies and banana slices, if desired.  Cover with plastic wrap and keep chilled until time to serve.

If making individual portions, store the leftover cream, covered in the refrigerator for up to a week.  This way you can make them fresh and your bananas with be perfect.

For best presentation:

Always serve your banana pudding within 8 hours; your bananas will start to brown. 

Recipe: The Farm Stand

Banana Pudding

 2 cups milk

5 oz box of french vanilla pudding

1 8 oz package cream cheese

1 can sweetened condensed milk

12 oz Cool Whip

2-3 package of chessmen cookies 

6-8 sliced bananas

Mix pudding and milk in a bowl.  Put cream cheese and condensed milk in another large bowl. Fold both all together with Cool Whip.   In a casserole dish line cookies on the bottom. Then layer sliced bananas. Then custard mixture on top. Next another layer of cookies, bananas and custard.  End with cookies.  Serve

Recipe:  Paula Dean

Banana Pudding

 1 (3.4 oz) package vanila instant pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 (8 oz) container sour cream

1 tsp vanilla

1 (8 oz) container cool whip, thawed

1 (12 oz) box vanilla wafer cookies

2 lbs bananas, sliced

1.  In a large bowl, whisk together the pudding mix and milk until smooth.  Add sweetened condensed milk, sour cream, and vanilla.  Stir until well combined.  Fold in cool whip until well incorporated and smooth.

2.  Reserve 12-14 vanilla wafers and 6 banana slices for garnishing.  Cover the bottom of a large serving bowl with some vanilla wafers.  Cover the wafers with 1/3 of the pudding mixture over the wafers.  Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture.  Repeat layers again with remaining vanilla wafer, banana slices and pudding mixtre.  Garnish with the reserved vanilla wafers (some crushed ) and banana slices.

3.  Let set in the refrigerator for at least 30 minutes or until ready to serve.  Pudding keeps well covered with plastic wrap in the refrigerator for about 5 days.

Rice Pudding

 2 cups milk, or non-dairy alternative

1/2 cup sugar

3/4 cups long grain white or brown rice

1/4 tsp salt

1 egg, beaten

1/2 tsp vanilla extract

1/4 cup dried fruit

cinnamon or nutmeg for sprinkling on top

Tip:  for extra cinnamon flavor, boil rice with a cinnamon stick added to the water

1.  First rinse uncooked rice with cold watear.2.  Bring 1 1/2 cups of water to a boi.

3.  Add rice, reduce heat, and cook for approximataely 20 minutes until tender.

4.  In large pot add rice, 1 1/2 cups milk, sugar and salt.

5.  Stir rice constantly to avoid rice from sticking to bottom of pot.

6.  Cook until mixture is a thick and creamy texture, approximately 20 minutes.

7.  Remove pot from heat, and while still hot, add remaining 1/2 cup milk, beaten eggs (add very slowly while stirring pot), vanilla, and optional dried fruit (such as raisins).

8.  Return to medium heat and stir again until slightly thickened (5-10 minutes max).

9.  Remove from heat, and pour into containers.  Top with a sprinkling of cinnamon or nutmeg for garnish as desired.

10.  Refrigerate before serving.

Rice Pudding

 3-4 eggs

3/4 cup sugar

2 cups milk

2 cups cooked leftover rice

1 tsp vanilla

2 handfuls raisins

6 Tbsp butter

In a large bowl mix together ingredients and top with the butter.  Pour into a 9x13 casserole dish and bake at 375 degrees for 30-40 minutes.  The pudding should have a little jiggle to it.

Bread Pudding

 day old biscuits, rolls or bread

handful of raisins

6 eggs

4 cups milk

1 Tbsp vanilla

1 cup sugar

1/2 cup butter, melted (1 stick)

1 tsp cinnamon

 

Tear biscuits, rolls or bread into small pieces and cover the bottom of a 9x13 pan. Sprinkle raisins on top.  In a bowl mix together, eggs, milk, vanilla, sugar, butter and cinnamon.  Pour mixture over biscuits, rolls or bread and cover completely.  Bake in a preheated 325 degree oven for 45 minutes to 1 hour.  It is done when there is still a slight jiggle. 

Topping for Bread Pudding:

1/2 cup butter, (1 stick)

1 cup sugar

1 tsp vanilla

1 tsp cinnamon

1 egg

Cook for a few minutes in a pan over the stove being careful not to cook the eggs (take off the heat if you need to).  Mix constantly until it thickenes,  Pour topping over the cooked bread pudding.

 

Fruit-Topped Almond Cream

1 pkg. (3.4 Ounces) instant French vanilla pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/2 to 3/4 tsp. almond extract
3 cups assorted fruit
(strawberries, grapes, raspberries, blueberries, mandarin oranges)

In a large mixing bowl, combine pudding mix and milk.  Beat on low speed for 2 minutes;  set aside.  In a small mixing bowl, beat cream and extract until stiff peaks form.  Fold into pudding.  Spoon into a shallow 2-qt. serving dish.  Chill.  Top with fruit just before serving. 
Yield:  8 servings.