Original Nilla Banana Pudding


Sharon Capps

Better get out the heart pills before you make this one. It is so good but
it is not something you want to eat too often. I got this off of the Kraft
Foods web site and made it on Tuesday. I took some to my neighbor who is
quiet elderly (older than me) and a widow. He loves it when I cook and
take food to him.

Original Nilla Banana Pudding

12 servings at 2/3 cups each

3/4 cup sugar, divided
1/3 cup flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla
45 Nilla Wafers, divided
5 medium ripe bananas, sliced (about 3 1/2 cups)

Preheat oven to 350 . Mix 1/2 cup of the sugar, flour and salt in top of
double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over
boiling water 10 to 12 minutes or until thickened, stirring constantly.
Remove from heat; stir in vanilla.
Reserve 12 of the wafers for garnish. Spread small amount of custard onto
bottom of 1 1/2-quart baking dish; cover with layers of 1/3 each of the
remaining wafers and sliced bananas and custard. Continue to layer wafers,
bananas and custard to make a total of 3 layers of each, ending with
Beat egg whites on high speed of electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
Spoon over custard; spread evenly to cover entire surface of custard and
sealing well to edge.
Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with
reserved 12 wafers just before serving. Garnish with additional banana
slices, if desired.

Calories 210, Total Fat 5g, Saturated Fat 1.5g, Cholesterol 55mg, Sodium
90mg, Carbohydrate 39g, Dietary Fiber 1g, Sugars 27g, Protein 4g.


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