My family simply adores banana pudding. It is a wonderful comfort food that can be whipped up in the summer in no time at all. Quite honestly I don't mind buying the instant Jello kind from the store and sticking in bananas and Nilla wafers, but when I have a little more time I enjoy making the real thing. Here are two versions that I think you will find deliciously refreshing on a hot summmer evening.
Yield: Makes 1 serving - If you're serving a crowd, simply prepare the recipe as many times as needed.
1 small banana
3 tablespoons thawed nondairy whipped topping
2 tablespoons prepared vanilla pudding
2 vanilla wafers
Cut half of 1 small banana into slices; keep other half in the peel and save for another use. Layer 1 (5-oz.) glass with 1 Tbsp. thawed nondairy whipped topping, one-fourth of banana slices, 1 Tbsp. vanilla pudding, another fourth of banana slices, and 1 vanilla wafer. Repeat. Dollop with 1 Tbsp. thawed nondairy whipped topping.
4 cups half-and-half
4 egg yolks
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 (1-pound) pound cake, cubed
4 large ripe bananas, sliced
Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.
Spread Meringue over pudding.
Bake at 375° for 15 minutes or until golden brown.