Refrigerated Banana Pudding

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I made this with the banana liquor, made the vanilla sugar for the vanilla wafers and I was at first disappointed in the cookies but the liquor made them perfect! Excellent pudding and was a crowd pleaser! I didn't make any adjustments to the recipe at all. Thanks Alton!

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This is Off the Hook! Love it

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The pudding was good with a custardy richness not found in all the corn starch based recipes. I made a couple of changes. I used half and half (I didn't have the milk the first time I made the recipe. I also didn't have banana licquor so I made a simple syrup and added some banana extract and vanilla - not as much alcohol but worked on the nilla wafers very well. It is sweet. But that being said, it's fine. A small portion gives the sweet toothed eater great satisfaction.

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I made both the pudding and the vanilla wafers, omiting the banana liq. I took the results to my church picnic where they received the best review - the bowl was empty in no time. My father also cleaned up the pot I made the pudding in so well that it barely needed washing. Thanks Alton!

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First off, this was heavenly! Great recipe. But I served it to a group of adults who really appreciated the punch from the banana liqueur. And it was a punch! Perhaps I didn't have very good banana liqueur. I found it delicious, but don't think my kids are going to care for it. Any thoughts on a kid friendly version? Has anyone tried it without soaking the wafers? Or something non-alcoholic to soak them?

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Overall, this recipe is wonderful. I have to admit, I didn't care for the wafers though, so I subbed with Pepperidge Farm Chessmen lathered in banana liqueur. I also increased the recipe by half. Boy, was I glad I did! My family loved the custardy texture and rich taste of the pudding dolloped with whipped cream. I will definitely be making this again!

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I am an extremely amateur cook and my second attempt came out well. Here are my tips and observations to help you out:

1. If you have never cooked the pudding before, you are in for an interesting time. Definitely use a thermometer because if you cook the mixture too hot, you will curdle the eggs and have a texture like rice pudding. I used an oven thermometer on a cable.

2. The parchment paper is supposed to prevent the pudding from skinning over. Trace the saucier on the parchment paper before cutting so that you get a good fit.

3. You don't have to use lemon juice, but it helps keep the bananas from turning brown sooner than it otherwise would.

4. Make sure the whip cream is stiffened because without stiffener, it will "melt" and make an unpleasant mess.

5. Use bananas that are more green than ripe. There's enough sugar in this recipe.

Good luck.

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This is a good banana pudding, but as with all foods personal taste differs. I found it to be too sweet and I like a higher proportion of custard to cookies. The over-sweetness may have partially been from the cookies I used - Whole Foods Vanilla Wafers. They are really good wafers but do seem a little sweeter. Next time I'll cut back the sugar in the custard by at least a third and the number of cookies I use.

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Wow, a banana pudding like my mom used to make; actually I thought everybody made them like that - never even thought about just using a box?! pudding, no way - until I was going to make one for my granddaughter (like moms at her house while I was there and her with me - well, actually I guess it's my dad's now since she's gone anyway when I went to get all the stuff, which she always used cornstarch, but since she hadn't done things like that in a while it had all been thrown out when everything happened so "the cupboard was bare" my little granddaughter had no concept of even what I was looking for or trying to do - she just kept saying - just use a box of pudding - no way! not even to be considered even if as in this case we wound up doing nothing but I will be making this; actually I'll probably make the baked one since that's what mom always made but I just wanted to post on this for the husband who so loved this because it reminded him of his grandmother making him one but with boxed pudding; I'm so glad they found this but my heart just goes out to him that there are those out there whose grandmothers were already using boxes; maybe I'm dating myself and even my mom was older but I just had no idea really how prevalent that had become; I guess I'm just spoiled and I agree as well the vanilla wafers even from Nabisco are not what I had growing up so I love the idea of making my own of those as well. I do want to say to whoever about the meringue; he does have that on the recipe of the baked pudding.

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Husband and I split the tasks on this one and the results were great. Didn't change a thing... thanks again, Alton :