This is the same recipe that my mother has made for years, and it is often said that it was this pudding that helped her snag her husband. I have noticed a few problems people have been having with the recipe, and as usual it is not problems really with the recipe, but with the person/and or technique used while making it. (Don’t mean to sound harsh.) First off, we always use skim milk in the recipe, and have never had a any problems. Secondly, NEVER use banana pudding to make this. Though I’m sure it would taste ok, it just isn’t like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it…YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it. Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish. Finally, the dish that the recipe says to display the pudding in is merely a suggestion. This isn’t a baked recipe, so it won’t matter at all what type of dish you use. I prefer a large decorative glass bowl, and that way it can add a little more style to the whole dinner just by looking at it, and after that first bite, none of your guests/family/friends will
Instead of the one larger box of instant vanilla pudding, I used one small box of instant vanilla pudding and one small box of instant banana cream pudding. I also replaced half the milk with heavy cream and used a tub of the extra creamy Cool Whip instead of the regular Cool Whip. Also, instead of the whole can of sweetened condensed milk, I used less than half because I didn’t want it to be too sweet. I also crumbled some Nilla wafers on the top for a better presentation. I also used a smaller pan (I used a deeper, square casserole dish) and layered it in two layers instead of just one. I also put the sliced bananas in some diluted lemon juice to prevent browning. It is absolutely delicious and looks very appetizing!
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas
Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve