The Pioneer Woman Tasty Kitchen
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Banana Pudding

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

I never knew I was a fan of banana pudding. I always knew I loved Cool Whip … I mean who doesn’t? But I saw a picture of some banana pudding in Cooking Light and I just had to try it! It was so yummy! I tweaked the recipe a bit when I made my own version so take a look below.

Ingredients

  • 3  Ripe Large Bananas (add One More If They Are Small), Peeled
  • 2 cups 2% Reduced Fat Milk
  • ⅔ cups Sugar
  • 2 Tablespoons Flour
  • ¼ teaspoons Salt
  • 2  Large Eggs
  • 1 Tablespoon Butter
  • 2 teaspoons Vanilla Extract
  • 1 container (12 Oz) Tub Frozen Cool Whip, Thawed
  • 50  Vanilla Wafers

Preparation

1. Slice 2 bananas into 1/2-inch-thick slices and set aside. Place remaining banana in a small bowl, and mash with a fork until smooth.

2. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil) then remove it from the heat.

3. Combine remaining 1/3 cup sugar, flour, salt, and eggs in a medium bowl; stir well with a whisk.

4. Gradually add the hot milk mixture to the sugar and egg mixture, stirring constantly with a whisk. Return milk mixture to the pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.

5. Add mashed bananas, butter, and vanilla, and stir until butter melts. Let the mixture come to room temperature, stirring occasionally (takes about 15 minutes). This is important.

6. Once cooled, fold half of the Cool Whip into the pudding.

7. Spread 1 cup of your pudding evenly over the bottom of your pie dish. Top with your banana slices and then 15 or so of your Vanilla Wafers. Keep repeating these layers until you get to the top. Spread remaining half of the Cool Whip evenly over the top and crush remaining 8 or so wafers over the top. Refrigerate for 2 hours. Serve cold.

This recipe is adapted from Cooking Light.

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Avatar of Sheena

Sheena on 8.6.2013

Banana pudding has always been one of my all time favorite desserts but I’ve never made it myself until I found this recipe. And it was so so so good! Super light, way lighter than the banana pudding I’m used to but just as much flavor. I don’t know how you do it, but keep on doing what you do because your recipes are amaze-balls!

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