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My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can't get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.

Peanut Butter Banana Pudding

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My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can't get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 466
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 3 cups whole milk
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3 tablespoons butter , softened
  • 2 teaspoons vanilla extract
  • 1 package  peanut butter cookies
  • 4 medium bananas , sliced

Instructions

  • In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
  • Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  • Line bottom of a 3-qt. trifle, or other glass bowl, with half the peanut butter cookies; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding to keep it from forming a film; refrigerate until cold - at least 2 hours. Just before serving, remove plastic and top with fresh whipped cream or whipped topping.