Wednesday, February 26, 2014

Baked Banana Pudding with Meringue Topping Recipe

This sounds a little scary for beginner cooks, but trust me, it's not hard!  The key is patience; two of the steps take longer than you expect.  But the result is so very worth it; a delightful dessert either hot or cold, that is not overpowering in either banana flavor or sweetness.


  • 1 1/2 pkg.  (4.6 oz. each) Vanilla Cook & Serve Pudding
  • 4 1/2  c  milk
  • 3 eggs, separated
  • 1 box Nilla wafers
  • 2 well ripened bananas, sliced
  • Dash  cream of tartar
  • 1/3 c  sugar


Preheat oven to 350 F.
  1. Mix milk and pudding mix together well.
  2. Add egg yolks gradually, whisking into milk mixture well.
  3. Heat milk mixture on med-high heat until boiling.  Stir constantly. This is very important!  If you don't, you will get a clumpy, unappetizing mess.
  4. Once it begins to boil, remove from heat.  Don't worry, it will thicken as it cools.
  5. Put down a layer of Nilla wafer in your baking dish.  Layer on one banana's worth of slices.  Pour on 1/3 of the pudding. Repeat, then another layer of Nilla and pudding.
  6. Using a mixer, whip the eggs whites and pinch of cream of tartar.  When it begins to be frothy, slowly add the sugar.  Continue to whip on the highest setting until stiff peaks form.  This means when you stop the mixer and pull it out, the egg whites will make little peaks that do not sink back in.
  7. Gently scoop the meringue onto the pudding and spread evenly, making sure it touches the edge of the pan on every side.
  8. Bake uncovered for 12-15 minutes, until the meringue is just lightly brown on top.
  9. Remove from oven and allow to cool.  Can be enjoyed warm or chilled.  Store in refrigerator.

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