Meringue-Topped Choco-Banana Pudding
Recipe from Family Circle

Purchased pudding helps this chocolate dessert come together quickly. It's best served warm from the oven.


Meringue-Topped Choco-Banana Pudding

by 2  people


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Servings: Makes 8 servings.
Prep Time: 15 mins
Total Time: 23 mins

 
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Ingredients
  • 30 
    vanilla wafers
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  • 4 medium-size
    bananas, cut into 1/4-inch-thick slices
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  • container (22 ounces) fully-prepared chocolate pudding
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  • 6 tablespoons
    warm water
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  • 2 tablespoons
    powdered egg whites*
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  • 1/8 teaspoon
    cream of tartar
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  • 1/2 cup
    sugar
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  • 1/2 teaspoon
    banana extract
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Directions
1.
Heat oven to 450 degrees F. Coat 6-cup (1-1/2-quart) oval baking dish with nonstick cooking spray.
2.
Line bottom of baking dish with half of the wafers. Arrange half of the sliced bananas over wafers. Spoon pudding over top. Top with another layer of wafers and bananas.
3.
Place warm water in large bowl. Sprinkle powdered egg whites over water; let stand 5 minutes. Beat on low speed to mix. Add cream of tartar. With mixer on medium-high, gradually add sugar and the extract, beating until stiff peaks form. Spoon meringue over top of dish.
4.
Bake in 450 degree F oven until golden, 3 to 5 minutes. Transfer dish to wire rack; cool 5 minutes before serving. Makes 8 servings.

Note
Powdered egg-white substitute differs from dry meringue powder and is sugar free. It's available in supermarkets.

Nutrition information
Per serving: Calories 272, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 166 mg, Carbohydrate 54 g, Fiber 2 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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