You’ll love crunchy-good Jane Arden Vanilla wafers and rich, ripe bananas… smothered in the smooth, delicate hand-blended flavor of Jell-well Vanilla Pudding and Pie Filling. Such a spectacular dessert, you’d never dream it could be so quick, so easy to make.
Get Jane Arden Vanilla Wafers and Jell-well Pudding and Pie Filling when you shop, today. Enjoy this treat tonight!
Also below: A recipe from 1956 for homemade banana pudding (requires cooking)
Easy banana pudding with vanilla wafers recipe
Prepare 1 package Jell-well Vanilla Pudding and Pie Filling according to package directions. Allow filling to cool. (If you prefer, use Jell-well Vanilla instant pudding, Prepared according to package directions).
Line bottom and sides of low 9″ square dish with Jane Arden Vanilla Wafers. Cover wafers with banana slices. Pour half of pudding over bananas. Add second layer of Jane Arden Wafers, bananas, and remaining pudding. Chill about 1 hour.
For an extra-special touch, top with whipped cream sprinkled with crushed vanilla wafers — or use meringue topping and brown lightly.
“Vanilla Wafer Banana Pudding” combines sliced bananas, custard and meringue with a surprise ingredient, sunny vanilla wafers, that add real home-baked flavor and a rich, crunchy texture. It’s a sweet and satisfying dessert after a light summer meal. Dress it up as a party treat by serving in individual wafer-lined cups.
2 cups milk
2 eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
48 Sunshine Vanilla Wafers
4 bananas (well-ripened)
1/4 cup sugar
Scald milk in top of a double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch. Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend. Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.
Cook, stirring until mixture is smooth and thickened (about 6 minutes). Remove from heat and add vanilla.
Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole. Pour hot custard over the top and allow to cool.
Heat oven to 425 F (moderately hot oven). Beat whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy. Spread over pudding and brown in preheated oven for 15 minutes. Makes 6 to 8 servings.
Recipe from The Argos Reflector (Argos, Indiana) – Thursday, August 9, 1956