Banana Pudding

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My whole family just loves this pudding. It's pretty easy to make too. When i tell them I'm going to make banana pudding they all stand in line just waiting for it to be done . I also sometimes add some strawberries to it its wonderful gives it a little bit of a different taste. Thank you for a terrific recipe that I will use for a long time. Brenda

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Followed the instructions as stated, but didnt thicken and was lumpy!! It actually was thicker before put it in the fridge but after 2 hours it was like milk consistency with tapioca like lump??? Do you use a wisk the whole time on the stove????? Disapointed!!!

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For everyone having problems with the thickening; cornstarch thickens at the boil so you have to get it boiling to thicken. Over low heat this will take a really long time. Cook it over med to med high but stir constantly. You can also play it safer when adding the hot milk mixture to the eggs and add more than a cup. Scrambled vanilla eggs will be the result if you don't warm your egg mixture up enough. I hope this tip helps. The recipe does taste great though!

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i have been reading previous reviews and I'd like to add some tips: I used a tad more corn starch over a Third cup. Then I remembered my home ec days when we scalded milk so after adding 1 cup of whole milk and cooking it on med/low until hot I added the other 2 cups of hot scalded milk which I poured in slow while straining it and whisked. The scalding does something to the milk protein. Cooked over med heat and it thickened beautifully in 5 minutes. Then continued with the recipe. YUM! Hope this helps others. Also If you over cook cornstarch it will liquify so just cook a minute beyond the thickening point. Betty

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YUMM! This was really good. This was my first time making it from scratch. I also made home made whipped cream for it. Awesome!

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I follow the recipe exactly and it came out fine, i just cook the milk mixture till it got thick, then took some and wisk it to the egg like the recipe say and follow from there and it came out perfect.

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I wish I had read these reviews before trying this recipe. My first try, following the recipe above, yielded vanilla soup. I tried it again using the tweaks from trw43057_12596957 (medium-low heat, 13 minutes, egg yolks, and it came out perfect. I give that commenter the credit for my success, not Paula Deen. Considering how many people have had trouble with this recipe, I think it may be time to revise it.

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I did mine in a double boiler and it turned out great. No trouble with the custard thickening at all. The recipe on the website should have said that. I have this recipe in one of her cookbooks and that's what it says to do there. The flavor was great!

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Those of us who aren't experienced cooks need detailed instructions. I followed them exactly but my custard didn't thicken.I started over using medium-low heat and used just egg yolks,it turned out great.Better than my mothers and she's a great cook.

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The taste is great,however my custard as many of the others in this review did not thicken. Huge disappointment. I will do as others suggested and try one more time increasing the heat.