Best 5 Copycat Cracker Barrel Banana Pudding Recipes

CRACKER BARREL BANANA PUDDING

Steps:

• In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
• When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
• Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
• Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
• After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
• Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
• Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.

CRACKER BARREL BANANA PUDDING

Steps:

• In a heavy saucepan combine sugar, flour, and milk.
• Cook and stir continually over medium heat until the mixture is thickened and bubbly.
• Cook and stir for an additional two minutes. Remove from heat.
• Place the egg yolks in a small bowl and beat them well, until pale and lighter in color.
• Drizzle 1 cup of the hot pudding mixture slowly into the beaten eggs, whisking constantly while adding the pudding.
• Slowly add the egg yolk mixture into the pan with the remainder of the pudding, stirring constantly.
• Cook the mixture until it just begins to bubble, stirring constantly.
• Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
• Pour the pudding into a bowl and place plastic wrap on the surface of the pudding.
• Refrigerate the pudding until it is cool.
• Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
• Using either a whisk or a mixer, beat the whipping cream until stiff peaks form. Refrigerate if not using immediately.
• Break vanilla wafers into 6 mason jars.
• Cut bananas into slices and place 4 or 5 slices of bananas into each jar.
• Add a couple of tablespoons of pudding on top of the bananas.
• Repeat 2 more times with adding vanilla wafers, bananas, and pudding to each jar.
• Top with whipped cream.
• Garnish with banana slices, vanilla wafer, and/or vanilla wafer crumbs if desired.

CRACKER BARREL OLD COUNTRY STORE BANANA PUDDING

Steps:

• Heat milk in pot to 170°F.
• In bowl mix eggs,flour, vanilla and sugar in separate container.
• Add sugar mixture to milk cook until custard-like, stirring constantly.
• Spread Wafers cookies on bottom of baking pan.
• Slice bananas and place over Wafers.
• Pour custard over cookies and bananas
• Let cool.
• Spread Cool Whip over top.

BANANA PUDDING WITH GRAHAM CRACKERS

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.