Original NILLA Banana Pudding
Recipe from KRAFT Foods

Original NILLA Banana Pudding

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Servings: 12
Serving size: 2/3  cup
Prep Time: 30 mins
Total Time: 50 mins
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    What You Need
    • 3/4  cup 
    • 1/3  cup 
      Dash salt
    • 3   
      eggs, separated
    • 2   cups 
    • 1/2  teaspoon 
    • 45   
      NILLA Wafers, divided
    • 5   
      bananas, sliced
    Make It

    Heat oven to 350 degrees F.
    Mix 1/2 cup 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 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, bananas, and remaining custard. Repeat layers 2 times.
    Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
    Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving.
    Kraft Kitchen Tips

    How to Prepare Without a Double Boiler: A double boiler helps to keep custards, such as the pudding filling for this recipe, smooth. If you don't have a double boiler, you can make your own by placing a heatproof bowl over a saucepan of simmering water on top of the stove. Be sure to use a bowl that fits snugly over the pan. Most importantly, do not allow the simmering water to touch the bottom of the bowl. Use pot holders when removing the bowl of cooked custard from the saucepan as it will be very hot.
    Kraft Kitchen Tips

    Make it Easy: Use an egg slicer to quickly and uniformly slice the bananas.
    Kraft Kitchen Tips

    Special Extra: Garnish with additional banana slices just before serving.
    Nutrition information
    Per Serving: cal. (kcal) 210, Fat, total (g) 5, chol. (mg) 60, sat. fat (g) 2, carb. (g) 38, fiber (g) 2, sugar (g) 27, pro. (g) 4, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 90, calcium (mg) 61, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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