Creamy Banana Pudding with Pralines makes an excellent presentation using Libby’s mini coupe individuals dishes.
These dishes are tiny, only 4.4 ounces, which is an excellent way to have portion control, especially if your New Year’s goal was to drop a few pounds. Maybe if I learned how to eat a smaller portion of dessert, I would not gain as much weight. Desserts have always been my weakness. These cute little dessert cups not only help me cut down on the amount I eat, but they make such a lovely presentation.
I did not get compensation for this post. I loved these dishes and wanted to share them with you.
I just fell in love with these mini dishes after our Disney Cruise to Alaska this past year. You can read all about the cruise on my travel blog Our American Travels. It seemed like all the desserts on the ship were in these cute mini dessert dishes. Libby has a variety of styles.
Banana Pudding Recipe-(Vanilla Pudding recipe adapted from usaweekend com) Double this recipe if you are filling a large bowl like the one at the top of the page.
If you do not want to make your pudding from scratch, try the following recipe using Eagle Brand Milk and Instant Pudding. It is also very delicious.
Creamy Banana Pudding-Part 2
- Double this recipe if you are filling a large bowl like the one at the top of the page.
- 1 cup sugar
- 1/4 cup cornstarch
- pinch salt
- Two cans 12 ounces each evaporated milk
- 1 cup whole milk
- Four large egg yolks
- 1 TB pure vanilla extract for the pudding and two tsp for whipped with the heavy cream
- One box vanilla wafers
- 2 cups heavy cream whipped with 1/4 cup sugar, add two tsp vanilla (You could also use Cool Whip)
- 3 to 4 large bananas sliced (coat bananas with a couple of teaspoons of lemon juice)
- Add sugar, cornstarch, salt, milk, and eggs to a pot over medium heat.
- Whisk constantly until it starts to boil and thickens into pudding.
- Pudding will burn if it sticks to the bottom of the pot.
- You can also make this in a double boiler to help prevent burning.
- Remove from heat and stir in vanilla.
- Cover with a sheet of plastic wraps directly on top of the pudding to keep a skin from forming.
- Refrigerate until cool.
- Then, layer the pudding and the rest of the ingredients in your favorite glassware. If you have room in your glass, repeat the layers until they fill the glass.
This banana pudding is perfectly topped with homemade whipped heavy cream; decorative chocolate hearts see earlier post and homemade pralines. The pralines freeze well, so most of the time I have pralines on hand to top off banana pudding.
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