Strawberry Banana PuddingAngie McGowan
This was a request from one of my husband’s coworkers. She’s pregnant, so whatever she has an urge for, I quickly make it for her that night, so she has it the next day. I take inspiration wherever I can find it, and pregnant women are just about the best inspiration anywhere. When my husband came home to me and asked me to make strawberry banana pudding for the pregnant girl at work, I thought, “Wow, isn’t that clever!” I had never heard of it before, however I couldn’t believe I hadn’t thought of it myself sooner. What a brilliant and simple idea. I love taking desserts everyone loves, like banana pudding, and putting a fresh new spin on them.
For this recipe, I took one of my favorite vanilla pudding recipes and just added bananas, strawberries and vanilla wafers. I topped it with meringue, but you could also use fresh whipped cream or cool whip.
4 bananas, sliced
1 lb fresh sliced strawberries
3 1/2 cups milk
1/4 cup cornstarch
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 egg yolks
4 egg whites
4 tablespoons granulated white sugar
1. For pudding, whisk cornstarch and sugar together in a saucepan. Add milk and whisk to combine. Add egg yolks and salt. Whisk well. Turn heat to medium and bring to a boil while continually whisking. Cook for 2 3 minutes after mixture starts to boil and remove from heat. Stir in vanilla extract.
2. Let cool for 15 20 minutes.
3. Layer casserole dish with vanilla wafers, sliced bananas and sliced strawberries. Pour over half of pudding. Repeat layers. Pour the other half of pudding over everything.
4. Prepare meringue by whipping egg whites until foamy. Add sugar and continue to beat until you have firm peaks. Spread over pudding and place under broiler for just a minute or two, until golden brown.
5. Let cool completely, and then refrigerate for at least 4 hours before serving.