Graham Banana Pudding Source: Southern Living Magazine March 2002 pg 186 Course: Desserts Cuisine: American Food Group: Dairy Serves: 8 |
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Ingredients
| 4 cup(s) half and half |
| 4 large egg yolks |
| 1-1/2 cup(s) sugar |
| 1/4 cup(s) cornstarch |
| 1/2 teaspoon(s) salt |
| 3 tablespoon(s) butter |
| 2 teaspoon(s) vanilla extract |
| 5 ounce package graham crackers, divided |
| 4 large ripe bananas, sliced and divided |
| 2 cup(s) whipping cream |
| 2 tablespoon(s) sugar |
Instructions
Whisk first 5 ingredients in a large saucepan; over low heat coat, whisking constantly, 8 to 11 minutes or until thicken. Remove from heat, stir in butter and vanilla. Layer 5 graham crackers, half of the bananas, and half the pudding in a 13 x 9 dish. Repeat layers, using remaining ingredients. Cover pudding and chill 6 hours. Beat whipping cream and 2 tablespoon sugar at medium speed until soft peaks form. Spread over pudding. Chil until read to serve. |
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