Episode 13: Mom's Old Fashioned Banana Pudding vs Sadie's Creamy, Thick Instant Banana Pudding

Episode 13: Old Fashioned Banana Pudding vs Creamy, Thick Instant Banana Pudding Sadie’s Kitchen Banana Pudding Ingredients 1-5 oz. package instant vanilla pudding mix 2 cups cold milk 1-14 ounce can sweetened condensed milk 1 tablespoon vanilla extract 1 large container frozen whipped topping, thawed 1-16 ounce package vanilla wafers 15 vanilla wafers to crumble for topping 2 tablespoons melted butter to add to crumbled cookies 1 tablespoon granulated sugar to add to crumbled cookies 6-bananas Instructions: 1. In a large mixing bowl, with a whisk mix pudding mix and milk 2 minutes or until it starts to thicken. 2. Blend in condensed milk until smooth. 3. Stir in vanilla and fold in 12 ounces whipped topping. (save the remainder of the whipped topping to top the pudding. 4. Layer wafers, bananas and pudding mixture in a glass serving bowl. Repeat as many times as you can. 5. Place in the refrigerator to set. 6. Once the pudding has set, add one teaspoon lemon juice to the remaining whipped topping and mix until it slightly thickens. Spread on top of the pudding. 7. Add melted butter and sugar to the crumbled vanilla wafers in a small bowl. Garnish the top of the pudding with the crumbled wafers. 8. Chill until time to serve. My Mama’s Old Fashioned Banana Pudding Ingredients: 1-11 ounce can evaporated milk 2 1/2 cup regular milk or half and half 1 cup granulated sugar 1/2 cup all-purpose flour ⅛ teaspoon salt 4 large egg yolks reserve egg whites 2 tablespoon butter 1 tablespoon pure vanilla extract 1-16 ounce package vanilla wafers 6 bananas sliced Meringue: 4 reserved egg whites 2 teaspoons pure vanilla extract ½ teaspoon cream of tarter 6 tablespoon granulated sugar Instructions: Set the oven to 350 degrees 1. In a medium-size mixing bowl, whisk together the evaporated milk, half of regular milk, granulated sugar, flour and salt until dissolved. 2. On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture. 3. In the same mixing bowl, whisk the egg yolks with the remaining milk. Whisk into the warmed evaporated milk mixture. 4. Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened remove from the heat and whisk in 2 tablespoon of butter and 1 tablespoon of pure vanilla. Set aside. 5. Layer the bottom of a 7 x 11-inch oven safe dish or whatever size dish you have with vanilla wafers. Top with banana slices. Cover with ½ of the custard. Repeat ending with custard. 6. Garnish the edge with vanilla wafers, if desired. 7. Whip the 4 reserved egg whites with the vanilla, and cream of tartar. Sweeten with granulated sugar. 8. Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding. 9. Place the banana pudding in the oven and bake the meringue for TEN MINUTES. Switch the oven to broil and allow the meringue to slightly brown. Stay close by! 10. Remove from the oven and let stand for 30 minutes. Eat warm or store until chilled. 11. Enjoy! In Sadie’s Kitchen, you will find easy and safe cooking tips, creative food experiences and collect treasured recipes that will enhance your love for cooking. Be sure to LIKE the video and leave a COMMENT, SUBSCRIBE and ring the bell for new content notifications. Thanks for watching and joining me in Sadie’s Kitchen. SHARE with family and friends. Email: [email protected] [email protected] Instagram: welcometosadie’skitchen Facebook Group: Sadie’s Kitchen - Join to receive more recipes and ideas and to meet other Sadie’s Kitchen followers.