| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Milk |
| 2 |
pk |
(3 1/4-oz.) vanilla pudding and pie mix |
| 3 |
|
Eggs separated |
| 3 |
ts |
Vanilla; divided |
| 1 |
c |
Whipping cream; whipped |
| 1 |
pk |
(3-oz.) lady fingers -or- |
| 1 |
|
Angel (13-oz) food cake; torn into small pieces |
| 4 |
|
Bananas; sliced thinly crosswise |
| 1/4 |
ts |
Nutmeg |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
In medium saucepan gradually blend milk and pudding mix. Add egg yolks and
1 tsp. vanilla, beating with electric mixer until smooth. Cook, stirring
constantly, until pudding comes to a full boil. Remove from heat, cover
with foil or plastic wrap and cool thoroughly, about 20-30 minutes. Fold in
whipped cream to which remaining vanilla has been added. Arrange 1/2 the
lady fingers or cake in bottom of 2 1/2-quart baking dish. Spoon 1/2 the
pudding over cake and arrange 1/2 the banans over pudding. Sprinkle layer
with 1/2 the nutmeg. Repeat layers once more. Beat egg whites, gradually
adding sugar, until stiff. Spoon meringue over cooled pudding and bake at
350 degrees for 7-8 minutes or until lightly browned.
(Recipe is from SOUTHERN SIDEBOARDS)
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Dec 4, 1997
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