Mix pudding and milk until thick. Stir in the sour cream and cool whip.
Layer wafers and bananas and mixture.
Banana Pudding****(Mrs. Gwen White)
This is the recipe that I used for Andrew’s sugar problem. I would play with the amount of sugar.)
1 teaspoon vanilla extract 3 eggs
3 T cornstarch (measure to desired consistency) 3 cups milk
1 cup sugar (adjust amount to your taste)
Cook until pudding thickens and pour over cookies and bananas. Cool and serve.
Banana Pudding 1 cup sugar (or 3/4 cup honey) 3 large eggs, beaten dash of sea salt 2 tablespoons cornstarch 2 cups milk, or coconut or almond milk 1 teaspoon vanilla 3-4 ripe bananas, sliced GF Midel Ginger Snaps or crumbled GF almond cookies
In a mixing bowl, beat the sugar and eggs together. Add a pinch of sea salt, cornstarch, beat, add the milk and beat until blended. Pour into a saucepan and bring the mixture to a boil over medium-high heat, whisking constantly; cook until thickened. Remove from heat and add the vanilla; mix well. Prepare a single serving bowl or individual pudding cups by layering sliced bananas and GF cookies. Cover and chill for one to two hours before serving.
ORANGE TANGERINE PUDDING 2 Tbs plus 1 tsp cornstarch 1/2 cup plus 2 tsps sugar 2 Tbs unsalted butter 1/3 cup well-chilled heavy cream 1 tsp finely grated orange zest 2 cups orange tangerine juice (not from concentrate)
Special equipment: 6 (4- to 5-oz) glasses, ramekins, or cups Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes. Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream. Makes 6 servings.
PUMPKING PUDDING
1 can pumpkin in the blender. Add either brown sugar or honey. 1 teaspoon cinnamon to taste. It was a bit too watery so I added some rice flour as thickener and then heated it for a bit so it would thicken. It's quite good.
Black "Sticky" Rice pudding (served very warm): Thai 1) They used black sticky rice, cooked (I bought black rice called "Forbidden Rice", and cooked it with a little extra water).
2) They probably added canned coconut milk (I made homemade coconut milk using organic coconut flakes plus well water--blenderized, strained--or, can use fresh coconut meat with the coconut liquid, blenderized, strained)
3) They added sugar (I used raw honey, and once, ground organic raisins).
This amazing dessert has a beautiful dark purple color, and tastes very much like it has blackberries in it! (but it doesn't--the rice tastes like blackberries) This nutritious dessert is so tasty, it's "addictive"!
Mix all the ingredients until they are well blended. Store in a tightly covered container.
To use: 1/2 cups mix, 2 cups milk, 1/2 tsp. vanilla...cook till thick and chill Variations: Add 1/4 cup unsweetened cocoa powder to your mix...add nuts, make into parfaits with pie filling an crumbled cookies/cake etc. makes a great pie you might need a little more cornstarch but this sets up so nice I use it in my cream pies.
Chocolate Pudding Mix
Bulk recipe: Dry Mix
2 1/2 c instant nonfat dry milk 5 cups sugar 3 c cornstarch 1 tsp salt 1 1/2 c unsweetened cocoa
Mix all the ingredients until they are well blended. Store in a tightly covered container.
To Use: Stir the mix in the canister before measuring out 2/3 c of the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools. Variation: Cook as directed but add 1 ts vanilla extract and 1 teaspoon butter as it cooks. For a chocolate mocha flavor, add 1 ts instant coffee to the pudding mix before cooking. Yield: 10 servings
