Three Kinds of Banana Pudding

Here are three ways to fix banana pudding...from easy to a bit more trouble. (Of course, the more trouble it is, the better it is!) But the first two are also delicious. There is an easy tip to keep your bananas from turning dark. Dip them in a little lemon juice and shake off the excess juice. It won't hurt the taste, but keeps them fresh looking. In the first pudding, I put the wafers on the bottom. In the other two, I began layering with the pudding on the bottom. It really doesn't matter, but you need to wind up with the pudding on the top.

Mix Quick Banana Pudding
You will need two boxes instant pudding, one vanilla and one banana; one box dream whip, 4 cups milk, 3-4 bananas, sliced; one box vanilla wafers. (Save a few for crumbling over the top)
In a large bowl combine the milk and puddings, stir until mixed well, then add one package Dream Whip and beat until mixture is thickened. Line the bottom of a Pyrex dish or bowl with a layer of vanilla wafers and one of bananas. Pour 1/3 of the pudding mixture and spread evenly. Repeat this layering two more times and top with crumbled wafers. Refrigerate 30 minutes and serve.

Rich & Creamy Banana Pudding
You will need one package instant vanilla pudding, one can sweetened condensed milk, 2 cups heavy cream, 1 1/2 cups cold water, 3 sliced bananas, 1 box vanilla wafers.
In large bowl, mix condensed milk, water and pudding until smooth. Chill for five minutes in refrigerator. Meanwhile, in a smaller bowl whip the heavy cream until stiff peaks form. Fold this cream into the cold pudding mixture. Layer as in above recipe. Top with crumbled wafers. Chill 20 minutes.

My Grandmother's Banana Pudding
Preheat oven to 325 degrees.
You will need 3/4 cup sugar, 1/3 cup flour, pinch of salt, 3 eggs, separated, 2 cups milk, 1/2 tsp. vanilla, 5 sliced bananas and one box vanilla wafers.
Mix 1/2 cup of the sugar with the flour and salt in the top of a double boiler. Stir in three egg yolks and the milk. Stir constantly over boiling water until thickened (about 10-12 minutes). Remove from heat and stir in vanilla. In a large casserole or baking dish, layer the custard, wafers and banana slices, topping with custard. Beat egg whites until soft peaks form, and slowly add the remaining sugar. Beat until peaks are stiff. Spread evenly over pudding and seal well to the edges. Bake in oven until golden brown (about 15-20 minutes). Serve warm or cold, but don't chill until pudding has cooled off.