Frozen Banana Pudding
  • ½ Cup Sugar (or splenda)
  • ⅓ Cup Flour
  • 3 eggs
  • 2 Cups milk
  • 1 box Nilla Wafers
  • 5 bananas
  • ½ teaspoon Vanilla
  • dash salt
  • Muffin papers
  • 8 ounces Cool Whip, thawed
  1. In sauce pot (or double boiler) on medium low heat, place sugar, flour, eggs, and milk. Normally we separate our eggs but since we're not making a meringue we're going to just use the entire egg here. Stir well with wire whisk.
  2. Allow to cook, stirring constantly to prevent scorching, until thickened - about fifteen minutes.
  3. Add in vanilla and stir.
  4. Pour into heat proof batter bowl or mixing bowl and cover with plastic wrap. Place in fridge just until cooled, about thirty minutes.
  5. Place 18 cupcake papers into two - 12 cup muffin tins with cupcake papers. Place about four slices of banana in each cup.
  6. Pour a small amount of pudding over bananas in each cup, just enough to fill it ½ to ¾ full.
  7. Place four nilla wafers down into the pudding cups on the sides, keeping the banana slices in the center to help hold them up.
  8. Add a dollop of whipped cream to the center of each one and spread until it touches the wafers.
  9. Place muffin tins into freezer for a few hours, until completely frozen. Insert a knife into the muffin tin between the tin and the paper to pop it loose.
  10. Put frozen puddings in freezer bag or airtight container and return to freezer until ready to serve.
Recipe by Southern Plate at