Banana Pudding (version 2)


1/3 cup flour -- all purpose
dash salt
2 1/2 cups 2% low-fat milk
14 ounces sweetened condensed milk -- fat free
2 large egg yolk
2 teaspoons vanilla
3 cups banana -- sliced and divided
45 whole vanilla wafer cookies -- divided
4 large egg white -- room temperature
1/4 cup sugar


Preheat oven to 325F. Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers around edge of dish. Push cookies into pudding. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue, evenly over pudding, sealing to edge of dish. Bake at 325F for 25 minutes or until golden. Yield: 10 servings.

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