Banana Pudding


  • 1 cup confectioners' sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 quart heavy cream, divided
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg yolks
  • 3 ripe bananas, sliced
  • 28 vanilla wafers, divided


  1. In a 2-quart saucepan, stir 3/4 cup confectioners' sugar, cornstarch and salt until blended.
  2. Gradually stir in 2 cups heavy cream and vanilla extract. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 1 minute.
  3. In a small bowl, softly beat egg yolks. Stir in 1/4 cup of cooked mixture until well blended. Return mixture to saucepan.
  4. Stirring constantly, bring to a boil and boil 1 minutes. Remove from heat. 
  5. Pour mixture into a large bowl. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
  6. In a large bowl, beat remaining heavy cream and confectioners' sugar until soft peaks form. Refrigerate until ready to assemble pudding.
  7. Pour half of the pudding mixture into a trifle dish or glass bowl. Top with a third of the bananas, 14 cookies and half of the whipped cream. Then, top with 1/3 of the bananas, remaining cookies and pudding. Then, top with remaining banana slices and whipped cream.
  8. Cover and refrigerate overnight.

Serves: 16

TEST KICTHEN TIP: This recipe can be doubled for a crowd, using a large trifle dish. If you don't have a trifle dish, a large baking dish will be perfect.



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