Banana Pudding Recipe
Ingredients
Crust
2cups Graham Crushed Crackers or biscuits of choice
1/4 cup Sugar
5T melted Butter
Banana Pudding Cheesecake
2/3 cup Sugar
1/3 cup All-Purpose Flour
1 pinch of Salt
2 cups Milk
3 whole Egg Yolks
1t Vanilla Extract
500g Cream Cheese
3 or so sliced bananas
Method
Crust
Preheat oven to 180degrees.
In a large bowl add cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press biscuit mixture evenly into the bottom of a tart dish. Bake for 5 minutes or until light brown, cool completely.
Banana Pudding filling
In a large saucepan whisk together 2/3 cup granulated sugar, with flour and salt, until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer.
Cook until thickened and the consistency of thick pudding. It will hold consistency on spoon.
Remove from heat, and stir in vanilla extract.
Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream, and additional sliced banana that was dipped in lemon juice to prevent browning.
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