Place the whites and yolks in 2 seperate bowls. Take 3 of the eggs and separate the whites from the yolks.So be sure it chills in the fridge as much as possible. If it sits out for longer, the pudding will get runny. The pudding will become all mushy and thin when you defrost it. Unfortunately, banana pudding does not keep well in the freezer. But again, keep in mind that the bananas will brown eventually, even when covered. The plastic wrap will prevent the bananas from being exposed to air. Allow the pudding to cool to room temperature before you arrange your layers.īanana pudding will keep well for 4 days, so you can definitely make it ahead of time.īut, as much as possible, eat or serve your banana pudding within two days, otherwise you’ll start to see unappetizing brown bananas in there.įor proper storage, cover your pudding with plastic wrap and keep it in the fridge.Do not turn up the heat to speed up the thickening process, otherwise, you might overcook the custard. Take your time when cooking the pudding.Kick things up with a bit of rum or banana liqueur! Replace a few tablespoons of milk with your choice of liqueur for additional flavor.Not only will the mallows add more flavor and texture to your pudding, but they’re also pretty to look at. Or, add a layer of mini-marshmallows in between layers. For more flavor, drizzle your pudding with caramel sauce and/or top it with ice cream.Your options are endless here, so be as creative as you want! Dress up your banana pudding by garnishing it with crumbled wafers, mint leaves, and cinnamon sugar.Slice them just before you need to use them and cover them right away with the pudding to keep them from browning. Work fast as you assemble the layers, especially when working on the bananas.Perfect for potlucks and family get-togethers. Want all those beautiful layers on display? If so, use a transparent glass bowl to assemble your pudding.Orange, pineapple, and lime juice also work well. To prevent them from browning, brush the slices with a bit of lemon juice. Chill your pudding in the fridge for at least 4 hours (better if overnight) before you serve it.You can also use vanilla or cheesecake pudding too. Don’t limit yourself to just banana pudding, either.Just combine banana pudding mix, milk, and vanilla extract, and beat them well using the whisk attachment for 5 minutes. No time to make pudding from scratch? No problem! You can always use instant pudding.Intimidated by the meringue? That’s okay, you can also just use whipped cream or Cool Whip to top your pudding.This will give you a smooth and velvety custard. It’s best to use an electric mixer when making the pudding.These shortbread cookies add a wonderful flavor and consistency to the pudding.
Aside from vanilla wafers, you can also use Pepperidge Farm Chessmen cookies.It’s a super easy, fool-proof way to make the most ridiculously tasty banana pudding.ĭon’t believe me? Well, try it for yourself to find out! Tips for Making Trisha Yearwood’s Banana Pudding Garnish with wafers and bananas.If you’re bananas about banana pudding, you have to try this recipe. Spoon meringue on top of pudding covering entire pudding and making sure to seal in the edges. In another bowl beat the egg whites until stiff, but not dry. Repeat layers to make 3 layers ending with the custard on top. Spread 1/3 of the pudding over the banana layer.
Spread the sliced bananas in a single layer over the wafers.
Arrange a single layer of wafers over the pudding mixture. Spread small amount on bottom of 1 1/2 quart casserole dish. (Will thicken slightly more when cooled) Remove from heat. heat, over boiling water stirring constantly. Combine 3/4 cup sugar, flour, and dash of salt in top of double boiler.
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