Recipe courtesy of Bobby Deen
Total:
12 hr 25 min
Prep:
15 min
Inactive:
12 hr
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy
Total:
12 hr 25 min
Prep:
15 min
Inactive:
12 hr
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy
Total:
12 hr 25 min
Prep:
15 min
Inactive:
12 hr
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 3 medium bananas, sliced
  • 2 cups low-fat 1-percent milk
  • 2 tablespoons unsalted butter
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 1/4 cup heavy whipping cream
  • One-half 12-ounce box vanilla wafers

Directions

Watch how to make this recipe.

Combine the milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter. 

Mix together 5 tablespoons of sugar and the cornstarch in a small bowl. Add 2 tablespoons water and mix to create a paste, and then whisk into the milk mixture. Raise the heat to medium and cook, stirring, until thick and bubbly, 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. 

Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours. 

Combine the whipping cream with the remaining 1 tablespoon sugar in a bowl. Beat with an electric mixer until stiff peaks form. Set aside. 

Create a layer of wafers on the bottom of an 8- by 8-inch dish, and then add a layer of bananas and a layer of pudding. Repeat to make a second layers. Top with whipped cream. Cover and refrigerate for 8 hours or overnight before serving. 

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