Desserts - Peanut Butter Banana Pudding

Desserts - Peanut Butter Banana Pudding
Desserts - Peanut Butter Banana Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2/3

    cup Domino Granulated sugarr

  • 3

    tablespoons cornstarch

  • 1/4

    cup water

  • 2

    large Eggland's Best Egg Yolks

  • 1 1/2

    cups half and half

  • 1

    teaspoon vanilla extract

  • 1/4

    cup creamy peanut butter

  • 26

    vanilla wafers, divided

  • 2

    medium bananas, sliced

  • 4

    large Eggland's Best Egg Whites, room temperature

  • 1/4

    teaspoon cream of tartar

  • 1/4

    cup Domino Granulated sugar

Directions

Preheat oven to 325 degrees. In a heavy saucepan, combine sugar and cornstard. Add water and whisk until smooth. In a medium bowl, beat egg yolks; add half and half, beating until combined. Graduatlly add egg mixture to cornstarch mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; stirring constantly until thickened. Remove from heat; stir in vanilla. Add peanut butter, stirring to combine. Arrange half of vanilla wafers in the bottom of a 1 1/2 qt. baking dish; spread half of pudding over wafters. Top pudding with banana slices. Arrange remaining half of vanilla wafers along outside edge of baking dish. Spread remaining half of pudding over bananas. In a metal or glass bolwl, beat egg whites at high speed with a mixer untl foamy. Add cream of tartar, and beat egg wshites untilsoft peaks form. Gradually add sugar, 1 tablespoon at a time, beating at high speed for 2 to 4 minutes or until stiff peaks form and sugar disolves. Spread meringue over pudding, sealing to edge of dish. Bake for 23 inutes or until lightly browned. Let cool to room temperature before serving.

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