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Photo: Brie Passano
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ¼cupsreduced-fat milk⅓cupgranulated sugar¼cupcornstarch3large egg yolks¼teaspoonsalt1tablespoonbutter2teaspoonsvanilla extract27vanilla wafers, such as Mi-Del (6 ounces), divided2largeripe bananas, sliced, divided
Cook Mode(Keep screen awake)
Ingredients
3 ¼cupsreduced-fat milk
⅓cupgranulated sugar
¼cupcornstarch
3large egg yolks
¼teaspoonsalt
1tablespoonbutter
2teaspoonsvanilla extract
27vanilla wafers, such as Mi-Del (6 ounces), divided
2largeripe bananas, sliced, divided
DirectionsWhisk milk, sugar, cornstarch, egg yolks and salt together in a medium saucepan. Cook over medium-low heat, whisking occasionally, until bubbling, 8 to 10 minutes. Continue cooking, whisking occasionally, until thickened, about 2 more minutes. The pudding should still be pourable and will thicken as it cools. Remove from heat and stir in butter and vanilla.Place 12 cookies in one layer in the bottom of an 8-inch-square baking dish. Top with half the banana slices, then pour in half the pudding, smoothing it evenly over the bananas. Repeat with 12 more cookies, the remaining banana and the remaining pudding. Place a sheet of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight. Coarsely chop the remaining 3 cookies and sprinkle over the top of the pudding before serving.TipsTo make ahead:Cover and refrigerate for up to 3 days.Originally appeared: EatingWell.com, November 2020
Directions
Whisk milk, sugar, cornstarch, egg yolks and salt together in a medium saucepan. Cook over medium-low heat, whisking occasionally, until bubbling, 8 to 10 minutes. Continue cooking, whisking occasionally, until thickened, about 2 more minutes. The pudding should still be pourable and will thicken as it cools. Remove from heat and stir in butter and vanilla.Place 12 cookies in one layer in the bottom of an 8-inch-square baking dish. Top with half the banana slices, then pour in half the pudding, smoothing it evenly over the bananas. Repeat with 12 more cookies, the remaining banana and the remaining pudding. Place a sheet of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight. Coarsely chop the remaining 3 cookies and sprinkle over the top of the pudding before serving.TipsTo make ahead:Cover and refrigerate for up to 3 days.
Whisk milk, sugar, cornstarch, egg yolks and salt together in a medium saucepan. Cook over medium-low heat, whisking occasionally, until bubbling, 8 to 10 minutes. Continue cooking, whisking occasionally, until thickened, about 2 more minutes. The pudding should still be pourable and will thicken as it cools. Remove from heat and stir in butter and vanilla.
Place 12 cookies in one layer in the bottom of an 8-inch-square baking dish. Top with half the banana slices, then pour in half the pudding, smoothing it evenly over the bananas. Repeat with 12 more cookies, the remaining banana and the remaining pudding. Place a sheet of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight. Coarsely chop the remaining 3 cookies and sprinkle over the top of the pudding before serving.
Tips
To make ahead:Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)211Calories7gFat33gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
