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Sprinkle the pudding mix over the milk, then stir them together using a whisk. Set this aside. 2 - Using a hand mixer or stand mixer, combine the cream cheese and condensed milk in a different bowl until they become smooth. Photo Credit: Pear Tree Kitchen. 3 - Add the whipped topping and combine everything.

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Stir in milk, and cook over low heat, stirring constantly. When the mixture has thickened enough to coat the back of a metal spoon, remove from heat and continue to stir, cooling slightly. Stir in butter and vanilla until smooth. Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least 1 hour in the refrigerator before.

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Instructions. In a large bowl, beat cream ceese, with an electric mixer on medium speed until smooth and fluffy. Add in sweetened condensed milk, vanilla pudding mix, milk and vanilla extract. Mix until combined well. Finally, stir in half of the whipped topping.

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This Banana Pudding is simply made by mixing the ingredients, assembling and then chilling the final product. A baked pudding is one where the pudding is made from scratch (usually with ingredients like cream cheese, heavy cream, fresh bananas and egg yolks) and must be baked (cooked) for it to gel and become a pudding.

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Use instant banana pudding in place of one vanilla pudding for extra banana flavor. Layer banana pudding ingredients in a bunch of individual serving cups instead of one big serving dish. Storage and Make-Ahead Tips. The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana.

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Slowly add sugar, one tablespoon at a time, while beating at high speed. If you add the sugar too fast, it knocks the air out of the whites and they won't be as fluffy and high. Beat on high til stiff, glossy peaks form. Put on top of the pudding/wafers, banana/pudding mix. Bake 350° for about 10 minutes til meringue tips are lightly golden.

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Set aside in the fridge. Arrange vanilla wafers in a single layer in the bottom of an 11 x 7-inch (medium) casserole dish. Spread half of the prepared pudding mixture over the cookies. Top the pudding with a single layer of banana slices. Repeat the layers once more, starting with the cookies.

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Make the caramelized bananas. Melt butter in an 8-inch or 10-inch skillet over medium-low heat. Add brown sugar and cinnamon and cook until the sugar melts, stirring for about 30 seconds. Slice the banana and add the slices to the pan. Cook, stirring frequently until the bananas soften, about 1 minute.

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Add whipped cream: Fold in half of the whipped cream until the pudding is uniform in color. The pudding will seem thin, but it will firm up the longer it sits and as it chills. 4. Assemble the pudding: Assemble the pudding either in 8-ounce glass jars or a 3-quart trifle dish.

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Refrigerate until needed. Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas. Spread 1/4 of the pudding over the bananas/wafers. Repeat with remaining layers until you have four layers. Add the reserved whipped cream over top of pudding and decorate as desired.

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Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

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Banana Pudding Recipe. Save. First, I combine my 2 boxes of instant vanilla pudding and 4 cups of milk in a large bowl. Which means you will use 2 cups of milk per box of pudding. You can use a whisk or a hand mixer, whichever you prefer they're both fairly easy. You will want to whisk/mix until all the lumps are gone.

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VANILLA: Remove the pot from the heat and stir in the butter and vanilla extract. Set aside. LAYER: In 8 inch dish, or cups for single serve, layer the vanilla wafers and bananas. Pour the pudding over the top in an even layer. CHILL: Cover tightly with plastic wrap, placing directly on the top of the pudding.

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Stir well once chilled. 2. Assemble. Use a 9 inch square pan, a large bowl, trifle dish or individual dishes. Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then ½ of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces). 3.

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Make the pudding mixture: Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined. Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Fold in two-thirds of the whipped cream.

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Whisk 2 Tbsp. sugar, 1 Tbsp. cornstarch, and ¼ tsp. kosher salt in a medium saucepan to combine, then whisk in 1 large egg and ¾ cup whole milk. Set pan over medium-high heat and bring mixture.