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meringue-topped choco-banana pudding

(1 rating)
Recipe by
Patricia Dixon
Greensburg, LA

Purchased pudding helps this chocolate dessert come together quickly. It's best served warm from the oven.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 5 Min

Ingredients For meringue-topped choco-banana pudding

  • 30
    vanilla wafers
  • 4
    medium-sized banas,cut into 1/4 inch slices
  • 6 Tbsp
    warm water
  • 2 Tbsp
    powdered egg whites*
  • 1/8 tsp
    cream of tartar
  • 1/2 c
  • 1/2 tsp
    banana extract

How To Make meringue-topped choco-banana pudding

  • 1
    Heat oven to 450 degrees F. Coat 6-cup (1-1/2- quart) oval baking dish with nonstick cooking spray.
  • 2
    Line bottom of baking dish with half of the wafers. arrange half of the sliced bananas over wafers. Spoon pudding over top. Top with another layer of wafers and bananas.
  • 3
    Place warm water in large bowl. Sprinkle powdered egg whites over water; Let stand 5 minutes. beat on low speed to mix. Add cream of tartar, with mixer on medium high, gradually add sugar and the extract, beating until stiff peaks form. Spoon Meringue over top of dish.
  • 4
    Bake in 450 degree F oven until golden, 3 to 5 minutes. Transfer dish to wire rack; cool 5 minutes before serving. Makes 8 servings.
  • 5
    NOTE: Powdered egg-white substitute differs from dry meringue powder and is sugar free. It's available in supermarkets.

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