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Banana Vanilla Pudding

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Anonymous (not verified)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 3 , separated
  Butter 2 Tablespoon
  Vanilla wafers 24
  Ripe bananas 3 Large, sliced
  Cream of tartar 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon

Combine sugar, cornstarch, and salt in top of a double boiler; stir in milk, and bring water to a boil.
Reduce heat to low; cook, stirring constantly, 10 to 12 minutes or until slightly thickened.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and gently stir in butter and 1 teaspoon vanilla.
Layer half of vanilla wafers in a 2 1/2-quart baking dish; top with half of bananas.
Pour half of filling over bananas.
Repeat layers.
Combine egg whites (at room temperature) and cream of tartar; beat until foamy.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in remaining 1/2 teaspoon vanilla.
Spread meringue over filling, sealing to edge of dish.
Bake at 350° for 10 to 12 minutes or until golden brown.
Let cool to room temperature; chill.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 727 Calories from Fat 242

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 14.4 g72%

Trans Fat 3.2 g

Cholesterol 124 mg41.3%

Sodium 338.8 mg14.1%

Total Carbohydrates 117 g39.1%

Dietary Fiber 6.6 g26.5%

Sugars 37.3 g

Protein 11 g21.4%

Vitamin A 7.8% Vitamin C 14.5%

Calcium 22.4% Iron 4.3%

*Based on a 2000 Calorie diet

Banana Vanilla Pudding Recipe