Prep 25 mins
Cook 20 mins
I am a Nanner Officianato. This was in Woman's Day mag. and I HAD to try it (even though I scaled it down due to on-hand ingredients and the fact that I'd sit down and eat the whole thing in one night). I'd never had cinnamon and nutmeg in a banana pudding before. It was SOO good...don't know how Mom will feel about me cheating on her banana pudding with other banana pudding recipes, but this one is over the top. I am posting the recipe as published.
- 2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling, the cook and serve kind, NOT instant (Zaar is being fussy!)
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 3 3⁄4 cups milk
- 48 vanilla wafer cookies
- 4 large bananas
- 5 egg whites
- 1 pinch salt
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla
- Preheat oven to 350 degrees. You will need a deep 2-quart glass dish.
- Whisk pudding mix, cinnamon, and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-quart measure. Place plastic wrap directly on surface of pudding to prevent skin from forming. Arrange 16 cookies over bottom of serving bowl. Evenly space 8 cookies upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
- Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 tablespoons at a time, then beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
- Bake 12-15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.
This was super easy and a delicious twist on traditional bananna pudding. I used Soy Milk to make the pudding and BEWARE, it does not set up like it should. Better to stick with milk instead. Still tasted fantastic! Will make again and again.