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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 100 |
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I Like this recipe because the taste is great and it isn't hard to make. Ingredients:
1 1/8 quarts cornstarch |
1 1/4 quarts sugar |
1 tablespoon salt |
4 1/2 cups water |
2 gallons milk |
3 cups eggs, slightly beaten, 14 eggs |
1/3 cup vanilla |
2 tablespoons banana extract |
12 (12 ounce) boxes vanilla wafers or 13 (7 1/4 ounce) pepperidge farm chessmen butter cookies |
70 medium ripe bananas |
3 1/2 cups egg whites, 28 egg whites |
1/2 teaspoon salt |
3 1/2 cups sugar |
Directions:
1. 1. Blend the (1qt. 2/3 cup) cornstarch, sugar, and salt with the water.
2. 2. Heat (2 gal) milk over hot water, add cornstarch mixture, and cook until thickened, stirring constantly.
3. 3. Cover and continue cooking 25 minutes, stirring occasionally. Remove from heat.
4. 4.Beat about 1 quart of hot mixture into the (14 eggs slightly beaten) eggs. Blend slowly into remaining hot mixture.
5. 5. Cook over hot water about 5 minutes, continuing to stir. Remove from heat. Blend in Vanilla and Banana Extract.
6. 6. Cool quickly, stirring occasionally.
7. 7. In a large pan, layer wafers or butter cookies at botom, spread a layer of the pudding on top then a layer of bananas, then a layer of pudding, layer the cookies on top. enjoy.
8. Optional: Meringue Topping.
9. 1. Beat (28) egg whites and salt in mixer on medium speed until whites are stiff but not dry.
10. 2. Gradually add sugar, beating until well blended.
11. Spread on top of Banana pudding, bake in 400* oven until brown.
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