Banana Pudding Dessert
serves 12 or more
Prepare the day before serving. This recipe makes a heaping 9 x 13 pan of dessert. If you'd prefer to use a lid, leave out a layer and make a tiny version in another bowl. The orange yolks of our chickens' eggs give the pudding added color. I tried leaving the cookies whole but didn't like it as much as crushing them. Somewhere between whole and crumbs is nice, too.
2 1/4 cup sugar
3/4 cup flour
3/4 tsp. salt
9 cups milk (we use whole milk)
9 eggs, beaten well
3 tbsp. vanilla
12 bananas, sliced
1 (11oz.) box Nilla wafer cookies, crushed
In a large saucepan, mix the sugar, flour and salt well with a whisk. Slowly whisk in the milk and cook over medium high heat, whisking constantly until it becomes bubbly and starts to thicken slightly. This takes a little while- be patient:-). Once it begins to bubble, turn the heat down to medium low and continue stirring and cooking for two minutes.
Have the well beaten eggs at the ready in a separate bowl. Rushing this next step will give you lumpy pudding- it will still taste good but it won't have a smooth texture. VERY slowly and while whisking the eggs, add a cup of the hot milk mixture to the eggs, beating them well as you do so. VERY slowly, add another cup in the same way. Next, add the egg mixture to the larger pot VERY slowly while whisking the milk mixture vigorously. Cook the pudding for another two minutes over medium heat while stirring. Remove the pudding from the heat and stir in the vanilla. At this point, you can assemble the dessert or allow the pudding to cool for awhile and then assemble it. Either way works fine.
To assemble the dessert, layer about 1/4 of the pudding mixture into an ungreased 9 x 13 inch pan. Top with four sliced bananas and 1/4 of the cookie crumbs. Repeat these layers, ending with a layer of pudding topped with the last of the cookie crumbs. Allow to cool on counter then cover and refrigerate to set (overnight is best).
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