Sunday, May 12, 2013

♥ Banana Pudding Trifle

We all can remember that favorite dish our Mom's used to make...for me it was my Mom's Chicken and Dumplings for dinner and her wonderful Banana Pudding for dessert. I can still taste this banana pudding as if it was yesterday....unbelievably good!

Banana Pudding Trifle

4 tablespoons of flour
½ cup of sugar
4 cups of milk
5 large egg yolks
2 tablespoons of butter
2 teaspoons of vanilla extract
7 Bananas (not overly ripe, no brown spots)
A box Nabisco vanilla wafers

Place the flour, sugar, milk, vanilla extract and butter in a large saucepan on high heat. Add each of the egg yolks one at a time into the saucepan and stir until mix well. Bring to a boil. After the ingredients thicken, simmer the ingredients on low heat until the mixture combines into a thick pudding texture. Cool for 2 minutes.

Cut slices of the bananas, place in bowl and set aside. In a clean baking pan, place a layer of vanilla wafers on the bottom. Then add a layer of sliced bananas on top of the vanilla wafers followed by the pudding mixture on top. Repeat this step until everything are used.

Whipped Cream Topping: Whipped Topping: Whip together 1 cup chilled heavy cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract. Spread over cooled banana pudding.

If you want to make this in a regular 9 x 13 baking dish or 2 quart round oven proof casserole, you can use various
Various Toppings: My Mom used to take the whites from those eggs she used in the custard and whip them up to make the best Meringue. These two are not to be made in your Trifle dish.....

Marshmallow Topping: Top off the pudding with closely-spaced marshmallows and bake at 350 for 5 minutes until the marshmallows are golden brown. Cool and serve.

Meringue topping: Beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar until stiff peaks form, then spread onto top of pudding mixture. Broil with the oven door open so you can keep an eye on it, until golden brown.
Photo by Kar
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