Sunday, October 3, 2010

Chocolate Banana Pudding with Meringue

Two 2-oz. packages of cook & serve vanilla pudding/pie filling
6 cups milk
4 bananas
12-oz. bag of miniature chocolate chips
1 box vanilla wafers
6 egg whites
Pinch of salt
1/2 tsp. cream of tartar
3/4 cup superfine sugar


Preheat oven to 325°F. Prepare pudding mixes with milk according to package directions; cook until thick. Set aside to cool.

With a stand or hand mixer, beat egg whites on high speed with the cream of tartar and salt until they hold soft peaks. Slowly add the sugar, beating until meringue just holds stiff peaks. Set aside.

Line a 3-1/2 qt. baking dish with vanilla wafers. Pour in the pudding/filling. Scatter slices of banana on top of the pudding mixture. Sprinkle chocolate chips over the banana slices.

Spread the meringue on top of the pudding mixture, covering it completely and sealing meringue to edge of bowl.

Bake until the meringue is golden brown, about 40 minutes. Cool completely. Makes approximately 8 servings.

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