I promise your guests will enjoy this classic dessert. I put it in a 9×13 to help with space in the fridge but for appearance using a tall trifle serving dish can make it look prettier, and for having more layers this dish would work best. In a 2-quart baking dish, layer half of vanilla wafers, half of sliced bananas, and half of custard. Remove from heat, and whisk in butter and vanilla. We used vanilla bean paste instead of extract for a bold flavor and then topped everything with swirls. Cook over medium heat, whisking constantly, for 10 to 12 minutes or until mixture is very thick. I prefer to use the typical vanilla wafers because they are the classic cookie. It’s piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. When I made it, I found it easier to beat the pudding, sweetened condensed milk and vanilla first just to blend them (do not do it for too long or it will get thick.) Then I added the cold milk because it splashes so much, and in the end it made the pudding taste a little more smooth.Ī difference between Paula Deen’s recipe and mine is she uses chessmen cookies. Chill for at least 1 to 1 and 1/2 hours.Layer wafers, banana slices, and pudding mixture in a glass serving bowl. In a large bowl, beat egg whites with a mixer at medium-high speed until soft peaks form. Cook over medium heat, whisking constantly, for 10 to 12 minutes or until mixture is very thick. Stir in vanilla, then fold in whipped topping. Whisk milk mixture into sugar mixture until smooth.
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