Banana Puddin' Cheesecake!

Some of my best dessert creations come from combining a favorite of my husband's with one of my favorites!    This is the case with this yummy "Banana Puddin' Cheesecake".     I love cheesecake, but my husband is not all that crazy about it!   However, he has never met a banana pudding he didn't like!  As you know, I have several banana pudding recipes on my site already, so I was thinking about how I could combine the two and this was the result!  I must say it did not disappoint!   

This is a great recipe for summer, because it's cool and creamy and no-bake!    In this record breaking heat, that is a good thing!  

Here is what you will need:

1 (8 oz.)  pkg cream cheese, softened to room temperature

1/2 cup confectioners sugar

1 tsp. vanilla flavoring

1 (3.4 oz. pkg.) instant cheesecake flavored pudding mix (could use vanilla pudding)

1 cup milk

2 cups frozen whipped topping, thawed  (I used Cool Whip)

1 (9.0 oz) prepared graham cracker crust  (this is the 2 extra serving one which works best for this)

2 large bananas sliced or 3 small

1/2   (11 oz.) box of vanilla wafers

whipped topping for garnish

In a large mixing bowl, beat the softened cream cheese with the confectioners sugar until it's light and fluffy.  Add the teaspoon of vanilla,  the instant pudding mix and 1 cup milk.  Beat until the mixture is well incorporated and starts to thicken.  When it's thick, fold in the 2 cups whipped topping.   This mixture should be thick.  If it's not, refrigerate for about 30 minutes before proceeding.

Pour half of the cheesecake mixture into the graham cracker crust!

Top the cheesecake layer with the banana slices.  I used two large bananas, but if your bananas are smaller, use three. 

Cover the banana layer with about half of the vanilla wafers.  

Pour the rest of the cheesecake filling over the top and smooth it out.  Refrigerate for 5-6 hours or if you are in a hurry, freeze for 1 hour.

Right before serving, crush the rest of the vanilla wafers and sprinkle over the top.  I also piped whipped topping around the edges and then put a dollop on top of each slice.  You could also put a slice of banana on top of each slice! 

This is delicious and it was gone in no time at our house!

Enjoy!!!

Pecan Streusel Banana Pudding!

This "Pecan Streusel Banana Pudding" is another one of my Aunt Ann's recipes, so you know it's gonna be good!   As I have said before, anything with 'streusel' in the name or description just makes me want to eat it. 

This is just a little different spin on banana pudding and it is to die for!  The beauty of this banana pudding is that there is very little actual cooking involved, so it's easy peasy, but your guests or family will think you fussed! 

 Here is what you will need:

46 vanilla wafers, divided
3 Tbs. butter, melted
1 cup pecans, chopped
 1/2 cups brown sugar
1 tsp. ground cinnamon
2 pkgs.  (3.4 oz.)  instant vanilla pudding mix
2 cups cold milk
1 tsp. vanilla
1 (8 oz.) frozen whipped topping, thawed and divided
4-5 bananas, sliced
1 (8 oz.) pkg. cream cheese, softened
1⁄4 cup granulated sugar


Heat oven to 350 degrees.


Crush 36 of the vanilla wafers and mix them with the butter, pecans, brown sugar and cinnamon.  Spread the mixture on a large cookie sheet or pizza pan that has been sprayed with nonstick baking spray.   Place in oven and bake for about 5 minutes.  Stir the mixture, place back in oven and bake for 5 more minutes or just until brown.  Remove and allow to cool.


Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in vanilla and 1 cup whipped topping. Layer 1⁄2 of the crumb mixture and half each of the bananas and pudding in 2-qt. (preferably glass) serving bowl or trifle bowl; repeat layers.


Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of remaining whipped topping; spread over top, sealing to edge of bowl.  Decorate the top with the remaining vanilla wafers.   Refrigerate for at least 3 hours before serving.
 





Old Fashioned Banana Pudding!

There is something about Spring and especially Easter that makes me want to make a banana pudding.  I like all banana pudding, the cold,  pudding based ones, the layered trifle ones like my
White Chocolate Caramel Banana Pudding, but sometimes I just want a good old fashioned, cooked banana pudding with a meringue on it.  

 It's the kind of banana pudding I grew up with. I want to eat it slightly warm the first time and if we are lucky enough have leftovers, cold out of the fridge the next day.  This is the banana pudding that is pure comfort food. 

I think those who have not attempted this variety of banana pudding might be a little intimidated by it, but don't be, it's not that difficult.  If it's the meringue that just really has you not even attempting it, I am going to take you step by step through a 'how to make meringue' guide and you will be making meringue that will rival your grandma's or your neighborhood bakery or whoever you used to know who made meringue.  It's not that hard with a few easy tips.  If you don't care for meringue or just cannot convince yourself to attempt it, top it with whipped cream and it will still be excellent.


Here is what you will need:

6 Tbs. butter
1 cup light brown sugar
1/2 cup white sugar
2 Tbs. flour
pinch of salt
1 (12 oz.) can evaporated milk
3/4 cup water
4 egg yolk, save whites for the meringue
2 tsp. vanilla
1 (12 oz.) box of vanilla wafers
4 bananas, sliced

Meringue

4 egg whites

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Separate the eggs.  Beat the yolks until they are a lemon yellow.  Set the whites aside for meringue.

In saucepan over medium heat melt butter, stir in brown and white sugars, flour and salt until sugar is dissolved.  Slowly add in the evaporated milk and water.  Whisk until it just starts to boil, turn the heat down a bit and whisk and cook it for about 15 minutes.  It should be thick enough to coat our spoon really well.  You will need to whisk this the whole time or it will stick.  If you are not good at whisking for 15 minutes constantly, you can put this in a double boiler.   I never do, but I have done this quite  a few times in my life.   Take a little of the hot custard and stir it into the egg yolks to temper them before adding them to the pan.  Once you have done this, you can add the egg yolks to the warm pudding mixture.  Whisk them in for about two minutes to cook them.  Remove from heat and add in the 2 tsp. vanilla. 

Line a 2 quart casserole or baking dish with half of the vanilla wafers.  Layer two of the sliced bananas next.

Pour half of the pudding mixture over the bananas.  Repeat all of the layers again, ending with the pudding.  You will notice the slightly caramel color of my pudding.  That is the brown sugar and to me it just makes it really special.



For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.  Meringue also does better if you use eggs that have been out of refrigerator for an hour or so and are not cold. 

 This is my mother's tried and true meringue and it is wonderful.  You know how they always told you that you have to buy that expensive can of cream of tartar to use, maybe once or twice, you don't.  This uses what you have on hand, baking powder and cornstarch, and they are not expensive!  Shhhh....don't tell everyone, it's Mama's secret!



 This is how your meringue looks when it's stiff enough.

Spread the meringue over the pudding, making sure to seal it to the edges of the dish all the way around.  That just means to not leave any air pockets or gaps around the edges.   When your meringue shrinks back or pulls away from the sides or sinks in the middle, it's because you have not 'sealed' it to the edges and have left spaces open.    Place in a 350 degree oven for about 8-10 minutes or until it just starts to brown.  Watch it carefully! 

Old Fashioned Banana Pudding!

Banana Puddin' Pie!

Do you like banana pudding?  What about banana cream pie?  Well, this is a delicious combination of the two and it has a wonderful crust made of vanilla wafers.   The recipe is not complicated, but it does have several steps so I will break them down in the order that it makes the most sense to do them in.

  My mother made this pie for dinner and it was ready when I got there so I don't have the pictures of each step to show you, but it's fairly easy to understand.  Here is what you will need for this:

1  12 oz box of Vanilla wafers, divided

1/2 cup butter, melted

2 large bananas, sliced 

Vanilla Cream Filling

1/2 cup sugar

1/4 cup cornstarch

4 egg yolks

2 cups. milk

2 tsp. vanilla

Meringue

4 egg whites

1/2 cup of sugar

Set aside 30 vanilla wafers.  Put the rest in a food processor and pulse until coarsely crushed. Stir together crushed vanilla wafers and melted butter.  Press this mixture in the bottom and up the sides of a 9 inch pie plate.   

Bake at 350 degrees until until lightly browned.  Remove and cool for at least 30 minutes.

Arrange the banana slices evenly over the crust.  Prepare the vanilla filling by mixing the first 5  ingredients (sugar, cornstarch, egg yolks, milk and vanilla)  in a pan and whisking over medium heat for 8-9 minutes or until it has thickened to a pudding like consistency. 

  Spread half of the filling over the bananas. Top with 20 whole vanilla wafers. Spread the remaining filling over the vanilla wafers.  

In a clean bowl, beat the egg whites with an electric mixer until they are foamy adding 1 Tbs. of sugar a time until it is all incorporated.  Beat on high until stiff peaks form.  Spread over the filling and be sure to seal it to the edges of the pie. 

 Bake at 350 degrees for 10 to 12 minutes.  Cool for 1 hour on the counter.  Crush the last 10 vanilla wafers and sprinkle over the top.   This will cut and server better if you chill it for 4 hours before serving.  However, if you are like me and my family, it probably won't make it that far and we like it best before it's refrigerated.  Do which ever you like best! 

Banana Puddin' Pie!





White Chocolate Caramel Banana Pudding and other Best Dishes First

I have wanted to start a food blog for over a year now, but I just never could decide to really sit down and do it.  The reason the idea even came to me was because people were always asking me for recipes that me, my mother or others in my family made.  I come from a big family of wonderful southern cooks.  However, I  am terrible about putting things on paper when it comes to recipes, because I rarely really use one for the foods that people always ask about.  They are just old family favorites that might have started with a recipe years ago and with tweaks have become what they are now.  Of course, for something new, mildly exotic, or complicated I will use a recipe the first time.

I decided that starting out, I would feature some of my boy's favorites, by that I mean my son, his friends, several nephews and my husband and father. I decided to start with these, because they are hardy, fairly easy and feed big eaters on a budget and all of the girls love them too.

 So, I told my son to send me a list of their top 5 or 6 dishes to get us started.  He got back to me fairly quickly and wanted to know when I would start cooking...lol.  He seems excited about this blog and hopes it requires lots of extra food for him.



White Chocolate Caramel Banana Pudding 

Here is what you are gonna need:

Bananas, white chocolate instant pudding mix, whipped cream, cream cheese, shortbread cookies (I used girl scout cookies), sweetened condensed milk, milk and a bar of white chocolate...which I forgot to put in the picture...sorry I am new to this.

Start by making your caramel.  Take two cans of sweetened condensed milk, remove the outside labels and place in a pan deep enough to cover them with water.  Bring the water to a low boil and boil for 3 hours.  Make sure the water stays over the cans the entire time.  You will need to add water frequently.  DO NOT let the pan boil dry.  If you do the cans could explode and that won't be good.  You can also place the cans in a foil lined crockpot, cover with water, place lid on and cook on low for about 6 hours or overnight.  With both procedures, use tongs to place hot cans in a cool water bath to cool them.  When cool you can open them to the most delicious thing you will ever taste.

Mix milk and pudding mix in one bowl until it starts to set up slightly, then mix 1 can sweetened condensed milk and the block of softened cream cheese.  Once blended well beat the two together until thoroughly combined.  Next fold in 1/2 of the whipped cream.  Save the rest for the top.

Now you can start layering.  Begin with cookies, next pudding mix, then slice a couple of bananas over that and the 1 can of the milk.  Start another layer of cookies, pudding mix bananas, and caramel.  Last layer do the last two bananas, and layer of cookies. 

Finish it off with the whipped topping you reserved and white chocolate curls or shavings from the bar of white chocolate.  

Ta-dah!  

Ingredients

5 -6 bananas

3 cans sweetened condensed milk

1 box Trefoils Girl Scout cookies or any good shortbread cookie

2 cups milk

5 oz. box instant white chocolate pudding mix

1 8oz. block cream cheese (you can use lite, but I wouldn't use fat free)

1 12 oz container whipped cream

1 bar of good white chocolate for your shavings or curls