The proprietors of Lake Creek, Alaska’s Wilderness Place Lodge made these cookies. The chefs at this fishing lodge are fantastic, and the proprietors are very good friends of mine! I’ll make a promise: one of these cookies will satisfy your hunger just as much as a cheeseburger and fries!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups milk
- 1 cup white sugar
- ¼ cup cornstarch
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 1 (12 ounce) package vanilla wafers
- 4 banana, sliced
Instructions
- Combine evaporated milk, milk, sugar, cornstarch, and egg in a saucepan over medium heat. Cook and stir until thick. Remove pudding from heat; add vanilla and mix well.
- Arrange a layer of wafers in a large bowl or casserole dish. Pour pudding over wafers and top with banana slices. Refrigerate until chilled, about 1 hour.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 207 mg |
| Sugars | 39 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My dad loved butterscotch pudding, every holiday it was a staple on the dessert table. With the addition of one tablespoon butterscotch flavoring, this would be a good way to make instead of using a boxed pudding.
Good recipe with my changes include: Use two egg yolks not one egg Cook custard stirring constantly until thickened. This requires time and patience. Alternate cookie/ custard/sliced banana slices. Finish with a meringue topping using the two leftover egg whites. Cover pudding completely to edges of dish. Broil until meringue is just very lightly browned. Cool to room temperature then refrigerate. Note: use your favorite recipe/method for meringue.
This recipe was better than I thought it would be. It had a good taste and relatively simple to make. And importantly, a better taste than using a pudding mix. I mistakenly bought graham crackers instead of the vanilla wafers and ended up laying the bottom with graham crackers. It still turned out good. Next time I will use both. I recommend this recipe.
Easily to make and has a good flavor.
This is like the banana pudding I grew up on except we start with the cookie layer and then alternate sliced bananas and cookies in layers with the pudding and end with a layer if bananas and cookies on top and then whipped cream if you like.
Second time this week. Taste like my grandmothers. Keeper
My wife loves this Banana Pudding. I used Chessman cookies this time just for her.
I have made this several times. I use a 9×13 pan. I double the pudding recipe, use 7 bananas, use 1 1/4 pkgs of nila wafers. I also put enough lemon juice on the bananas to make sure they don’t discolor. For the whipped topping, i use heavy whipping cream. I use 16 oz, 1/2 tsp tartar(helps stabilize the topping), 1/4-1/2 cup powdered sugar and 1tsp of vanilla extract. Make sure to heat the mixture and dissolve the sugar in the milk(i just used whole milk not evaporated) before adding the egg. I Reserve 1/2 cup of milk to mix with the cornstarch. Then i add the egg when the mixture is warm. Don’t let the mixture to hot before adding the egg or y’all get scrambled eggs. Then, i add the cornstarch/milk mixture to the rest. Whisking vigorously until it becomes thick. I usually make the pudding a day before that way it’s not hot when prepping it. It was such a great recipe.
I made this for Father’s Day. Only made a couple changes per other reviewers. I did not have any Nilla Wafers but I had a ready made graham cracker pie shell. The bananas I covered in lemon juice then placed them on the bottom of the pie shell. I added a dash of cinnamon and nutmeg. Also dissolved the corn starch in part of the milk. When it cooled I tcrea. Worked perfectly! The next day I realized I forgot to ask my husband if he liked it and looked in the fridge – OVER HALF WAS GONE. I guess he liked it! Thank you very much for such a great recipe!
I feel bad for the folks who said their pudding never thickened, and I think the recipe should really stress that you don’t stop cooking until the mixture is pudding thick. On my electric stove, I had to cook the pudding for quite a bit longer than 10 minutes to get that thick consistency. I even brought a stool over to the stove because you have to stir that pudding constantly, especially as it gets really hot. At the end I added some vanilla and a tablespoon of butter to up the flavor. Delicious.
I added 1 5.9 ounce box of instant banana cream pudding mix and 1/2 cup of organic unsweetened nondairy almond beverage. I also ground up the vanilla wafers and added some butter to make a crust for the bottom layer.
Did not set up and banana turned brown
Definitely making this again!!!
I guess I’m the only one, but I grew up with my grandmother making this almost exactly like this, but she would use 1/2 of a small jar of Jiff PB
Quick Easy and cheap to makes
Quik & EZ = delicious
I added a dash of cinnamon and nutmeg nd a little bit of lemon extract
Just like my grandmother used to make!
Made exactly as written. It was good but not good enough to keep. I like to make mine with flour.
Love this recipe. I’ve had to add an extra egg and small amount of flour due to discovered we were out of cornstarch. Follow it exactly and turns out great. To make it easier I add my extra ripe (brown spots) banana to my pudding then pour over wafers and after cools add my cool whip.
As others suggest it is to sweet. I will cut back the sugar to 3/4 cup next time. It had a very good flavor otherwise and was easy to make. I also arrange my bananas under my pudding so they do not brown. Putting them on top is just asking for all kinds of ugliness.