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Description
Banana pudding, beloved by all, is really more of an icebox cake than a pudding. No matter what you call it, creamy vanilla pudding studded with chopped bananas and layered with vanilla wafers that soften into cake while the dessert rests in the fridge is comfort food of the highest order. Add a coconut whipped cream topper, and you're in business. The recipe is a Yummly original created by Jessie Sheehan.
Ingredients
Directions
- Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the milk and cream, then the egg and egg yolk, and whisk until the eggs are well blended. Set the pan over medium-high heat, whisking constantly.
- Once bubbles begin popping on the surface and the pudding thickens slightly, about 7 minutes, reduce heat to medium and whisk continuously for 45 seconds for the cornstarch to fully cook. Remove pan from heat.
- Add the vanilla and butter and whisk until the butter melts.
NutritionView More
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Calories880Calories from Fat570 |
% DAILY VALUE |
Total Fat63g97% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol265mg88% |
Sodium390mg16% |
Potassium470mg13% |
Protein8g16% |
Calories from Fat570 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber3g12% |
Sugars50g100% |
Vitamin A45% |
Vitamin C10% |
Calcium15% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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