Best 5 Classic Fluffy Banana Pudding Recipes

CLASSIC BANANA PUDDING

Steps:

• Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
• Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
• When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.

CLASSIC BANANA PUDDING

Steps:

• Bring the half-and-half to a simmer in a medium saucepan set over medium heat. Meanwhile, whisk the granulated sugar, cornstarch, vanilla, egg yolks and salt together in a medium bowl. Slowly whisk about 1 cup of the warm half-and-half into the egg mixture, then pour back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and whisk in the butter.
• Spread half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers ending with banana. Press a piece of plastic wrap directly against the banana slices and refrigerate until cold, about 30 minutes.
• Whip the cream and confectioners? sugar in a large chilled bowl with an electric mixer on medium-high speed or by hand with a whisk until stiff peaks.
• Spread the whipped cream over the pudding and refrigerate until the pudding is firm, at least 2 hours or overnight. Serve with crumbled wafer cookies on top.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

CLASSIC BANANA PUDDING

Steps:

• Beat pudding mix and milk 2 minutes.
• Blend in condensed milk until smooth.
• Stir in vanilla and fold in most of Cool Whip.
• Layer wafers, bananas, and pudding mixture in glass serving bowl.
• Top with bananas, wafers, and remaining Cool Whip.
• Serve chilled.