Post by Chris in NM on Nov 3, 2005 8:05:34 GMT -6
www.nabisco.com/Recipes/RecipeSearchResults.aspx?cat=12&subcat=57&catname=Cookies%2fCandy%2fOther+Desserts&subcatname=Puddings%2fCustard
Meringue-Topped Southern Banana Pudding
4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar
ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding. BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.
Meringue-Topped Southern Banana Pudding
4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar
ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding. BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.