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    You are in: Home / Recipes / Rum Banana Pudding Recipe
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    Rum Banana Pudding

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Renegade Chef's Note:

    Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can also serve cold by allowing it to cool 15 minutes, then chilling 4 hours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
    2. 2
      Let pudding stand 5 minutes, then gently stir in bananas.
    3. 3
      Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
    4. 4
      Beat egg whites and 1/8 cream of tartar at high speed until foamy.
    5. 5
      Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
    6. 6
      Spread meringue evenly over top, sealing edges.
    7. 7
      Bake at 400 degrees for 8 to 10 minutes or until golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Rum Banana Pudding

    Serving Size: 1 (168 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 341.6
     
    Calories from Fat 123
    36%
    Total Fat 13.7 g
    21%
    Saturated Fat 2.7 g
    13%
    Cholesterol 42.8 mg
    14%
    Sodium 86.4 mg
    3%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 3.2 g
    13%
    Sugars 25.0 g
    100%
    Protein 4.9 g
    9%

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