Snappy Banana Pudding

Desserts | 30 Minutes or Less |

SERVES 10-12 - START TO FINISH: 20 minutes, plus refrigeration
Recipe Scoop Snappy Banana Pudding

Cooking Notes

I prefer to crumble my ginger snap cookies in a food processor; but, you may crumble them however you choose. This recipe is based on a medium crumb, if you desire a larger crumb, you will need more than 1 cup of crumbs for full coverage. It takes about 15 to 20 cookies for 1 cup of crumbs as intended in this recipe. Any brand of ginger snap is fine. I prefer plain, un-iced or un-glazed.

Snappy Banana Pudding

2 cups 1 % (or higher) milk
2 tablespoons corn starch
½ cup granulated sugar
4 large egg yolks
2 large whole eggs
1 teaspoon vanilla
1 cup ginger snap cookie crumbles * See cook’s note
5 large ripe bananas

1. In a medium heavy bottomed saucepan, combine milk, cornstarch, sugar, egg yolks and eggs together. Whisk well to blend. Place mixture over medium heat and, stirring constantly, heat until mixture thickens enough to thickly coat the back of a spoon about 10 minutes.
2. Remove from heat and stir in vanilla extract.
3. In a 2 quart or larger dish, layer ½ cup pudding; 1 banana, ¼ cup crumbs. Top with 1 cup pudding, 2 bananas and ½ cup crumbs. Then finish with 1 cup pudding, 2 bananas and ½ cup crumbs.
4. Cover and refrigerate until chilled through and then serve.

Snappy Banana Pudding

Approximate Values Per 1/12 serving: 361 calories , 9 g fat (1 g saturated), 103 mg cholesterol, 5 g protein, 63 g carbohydrates, 3 g dietary fiber, 243 mg sodium

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