Best Banana Pudding With Graham Crackers Recipes

CREAM CHEESE BANANA PUDDING

Steps:

• Preheat oven to 375. Stir together crumbs and sugar. Add melted butter and mix until well-blended. Spray a 9x13-inch baking dish with cooking spray and spread crumb mixture in the dish to make a crust. Bake about 8 minutes. Remove from oven and allow to cool.
• In large bowl, beat cream cheese for 5 minutes. Add sugar and beat until light and creamy. Add vanilla and beat until combined.
• Twist the vanilla bean but don't scrape it and then add it to a medium pot with the milk and 1 cup of the cream. Heat slowly until almost simmering and then cover, remove from heat and allow to steep for 20 minutes.
• Put the egg yolks in a bowl and whisk in the sugar, then the flour and salt. Whisk until completely smooth and make sure there are no lumps hiding in there. Remove the vanilla bean from the milk and slowly whisk the milk into the egg yolks. Then put all of the goodness back into the saucepan and cook over medium-high heat until the custard thickens, whisking constantly. This should take about 3-5 minutes.
• Be sure you scrape the bottom and sides of the pan. After the custard begins to boil, cook for one minute longer and then remove it from the heat. The custard will be very thick. Strain through a fine-meshed sieve into a large bowl.
• Immediately whisk in the remaining 1 cup of cream and three teaspoons of vanilla. Continue whisking until the cream is completely mixed in.
• Spread cream cheese over the graham cracker crust. Sprinkle some vanilla wafer crumbs, then add a layer of sliced bananas. Spread custard over the bananas and sprinkle remaining vanilla wafer crumbs over the top. (You can layer bananas between the graham cracker crust and the cream cheese too.)

GRAHAM CRACKER BANANA DESSERT

Steps:

• 1. Mix together pudding mix and milk, whisk for 2 minutes to combine well and thicken. Mix in Cool whip and sliced bananas.
• 2. Layer crackers and pudding/banana mixture twice in a 9x13 pan, ending with crackers.
• 3. Refrigerate overnight.

BANANA GRAHAM CRACKER PUDDING

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

CREAMY BANANA & GRAHAM CRACKER PUDDING

Steps:

• In large bowl, combine milk and water.
• Add pudding mix and beat well.
• Chill 10 minutes.
• Fold in whipped cream.
• Spoon into a glass serving bowl in layers.
• First add pudding, then graham cracker crumbs, then pudding.
• Add bananas on top of crumbs and pudding.

BANANA GRAHAM DESSERT

Steps:

• In a bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, bananas and pudding mixture. Repeat layers twice. Refrigerate.

GRAHAM CRACKER BANANA CREAM DESSERT

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.

STRAWBERRY-BANANA GRAHAM PUDDING

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.

BANANA PUDDING WITH GRAHAM-CRACKER CRUNCH

Steps:

• Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
• Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
• In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
• Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.