![]() In a 2 quart serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Fold remaining whipped topping into pudding. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs. Arrange sliced bananas evenly over wafers. In a large bowl, whisk milk and pudding mix for 2 minutes. ![]() Fold in 1/2 of the whipped topping.Ģ.Line the bottom of a 9x13 inch dish with vanilla wafers. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish.ġ.In a large bowl, beat cream cheese until fluffy. Gradually stir at least half of the hot mixture into egg yolks, then. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. In 2-quart saucepan, mix sugar, cornstarch and salt. Just make sure to use ice cold milk when mixing it. Cut butter into small pieces and add to the pot. package is plenty to make this pudding thick. 1/2 teaspoon salt 3 egg yolks 1/4 cup cornstarch 1/2 cup sugar 2 teaspoons vanilla extract 2 tablespoons butter or margarine Mix milk, salt, egg yolks, cornstarch, sugar and vanilla in a pot on top of the stove with a wire whisk. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it.YUCK. Secondly, NEVER use banana pudding to make this. HELFUL TIPS: First off, we always use skim milk in the recipe, and have never had a any problems. Ingredients & substitutions Milk - I recommend using whole milk or 2 milk for this recipe.
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