Wednesday, February 22, 2017

WOW {Warm Oven Wednesday}

A great recipe of comfort food from Southern Living!
This will be for Easter lunch!

  • 3 cups milk 
  • large eggs 
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour 
  • 2 tablespoons butter 
  • 2 teaspoons vanilla extract
  • medium-size ripe bananas 
  • (1-lb.) package peanut butter sandwich cookies
  • 2 cups sweetened whipped cream 
  • Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs
  • Preparation:

    1. 1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
    2. 2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
    3. 3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
    4. 4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.
    5. Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.
    6. Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.
    7. Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.

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