L.R. Banana pudding

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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 51.4
  • Total Fat: 2.1 g
  • Cholesterol: 17.0 mg
  • Sodium: 51.2 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.8 g

View full nutritional breakdown of L.R. Banana pudding calories by ingredient
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This is a little higher in calories than other banana pudding, but the taste is worth it in my opinion. This is a little higher in calories than other banana pudding, but the taste is worth it in my opinion.
Number of Servings: 72


    4 cups 2% milk
    1 cups sugar
    4 T. flour
    4 T. cornstarch
    1 tsp. salt
    4 egg yolks
    2 tsp. vanilla
    Whipped Cream:
    1 cup heavy whipping cream
    1 T. sugar
    1/2 tsp. vanilla
    sprinkle of salt
    about 53 Vanilla wafers
    3 bananas


Place milk in the top of a double boiler and start to heat. In a bowl, combine, sugar, flour, cornstarch and salt. Add enough milk from the double boiler to make a slurry. Add the egg yolks. Place this mixture into a blender and blend until smooth. Stir into the milk in the double boiler. Continue stirring until thickened. Remove from heat and add vanilla. Cool to room temperature, stirring occasionally.
Place Whipping cream into the bowl, you plan to whip it in. Add the sugar salt and vanilla. Place this bowl, along with the beaters you will use into the freezer. Leave there long enough for the cream to start to freeze along the edges. Don't leave too long, but you want the cream very cold. Take cream mixture out of freezer and beat with beater until it mounds softly. Don't over-beat and make butter. In a pretty glass bowl, place a layer of vanilla wafers. Place a layer of bananas on the wafers. Top with half of the pudding. Add half the whipped cream. Repeat layers. Place a ring of vanilla wafers standing on edge around the side of the bowl. Push about half way into pudding. Place alternating rows of sliced bananas and vanilla wafers in circles on top of pudding until top is covered. Place in refrigerator overnight. Makes about 72 ounces.

Number of Servings: 72

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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