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                       Ya gotta have a pudding pop! ~


by on Mar. 25, 2011 at 2:43 AM
Replies (21-30):
by on Jun. 7, 2011 at 1:37 PM

Quoting dntbgmeb4cofe:

magnolia pudding 200x300 Banana Cream Pudding


My friend Jeni showed up at my house recently with a bag from Magnolia Bakery. It didn’t even cross my mind that there would be anything inside but cupcakes — which is what the NYC baker is most famous for by far. And yes, there were four cupcakes for the kids (she wasn’t sure which combo my kids liked — chocolate/vanilla, chocolate/chocolate, etc.) but also a promising little container for me! It was filled with Magnolia’s apparently-second-most-famous item: The most luscious banana pudding I have ever tasted. (It’s topped with real live Nilla wafers!!)  I immediately fetched my paperback Magnolia Cookbook and plotted a homemade version. Click to the jump for the recipe so you can join me.


Magnolia Bakery Banana Cream Pudding

1 ½ cups water
2/3 cup vanilla pudding mix (such as Jell-O)
1 14-ounce can sweetened condensed milk
3 cups heavy cream

1 12-ounce box Nilla wafers
4 bananas sliced

Blend the water, pudding mix, and sweetened condensed milk until well mixed. Refrigerate at least 4 hours or overnight. Whipe the heavy cream until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated. In a trifle bowl, layer wavers, sliced bananas, then pudding mixture. Continue until all the mixture is used up and top with crumbled wafers and bananas. Refrigerate for 30 minutes and serve in individual bowls garnished with more wafers and bananas. (That little herb sprig is definitely optional.)

this sounds wonderful, but it doesnt say if you use instant pudding or the cook and serve type.... i would think instant pudding is what you would use, what do you all think?

by on Oct. 14, 2011 at 12:05 AM

Chocolate-Banana Pudding

Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices

by on Oct. 14, 2011 at 1:18 AM

Banana Pudding

These make great individual party desserts. We love it with extra wafers.

Banana Pudding 
  • YIELD: Makes 8 servings
  • PREP TIME:30 Minutes
  • OTHER:50 Minutes
  • COURSE: Desserts, Puddings/Custards


  • 1/3 cup all-purpose flour
  • Dash of salt
  • 2 1/2 cups 1% low-fat milk
  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 2 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 cups sliced ripe bananas
  • 48 reduced-fat vanilla wafers
  • 4 egg whites
  • 1/4 cup sugar


1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.

2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.

3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.

4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 11g
  • Carbohydrate: 70.7g
  • Fiber: 1.3g
  • Cholesterol: 58mg
  • Iron: 1.1mg
  • Sodium: 234mg
  • Calcium: 242mg
by on Oct. 14, 2011 at 1:19 AM

Banana Crème Brûlée

Banana Crème Brûlée 
  • YIELD: Makes 8 servings
  • COURSE: Desserts, Puddings/Custards


  • 2 cups milk
  • 2 cups whipping cream
  • 1/3 cup sugar
  • 2 1/2 tablespoons maple syrup
  • 1 large ripe banana, mashed
  • 12 large egg yolks
  • 1/4 teaspoon banana extract
  • 16 teaspoons sugar, divided
  • Garnish: fresh raspberries, caramelized sugar pieces


Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil). Cool 5 minutes.

Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture, stirring constantly. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.

Pour custard mixture evenly into 8 (8-ounce) ramekins or custard cups. Place ramekins in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours.

Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 inches from heat until sugar is completely melted and caramelized (about 1 to 3 minutes). Garnish, if desired. Serve immediately.

Note: To prepare caramelized sugar pieces, combine 2 cups sugar, ½ teaspoon corn syrup, and ½ cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increase heat to high, and cook until sugar is golden brown and registers 310° (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil-lined baking sheet. Cool and crack into pieces.

by on Oct. 14, 2011 at 8:39 AM

I like pudding. I was just telling the dh that I wanted some pudding

by on Oct. 14, 2011 at 8:44 PM

Coffee Custard: Coppette al Caffe

Recipe courtesy Mario Batali

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
10 min
6 servings


  • 3 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 shot strong espresso, at room temperature
  • Scant 1/4 cup skim milk
  • 1 cup heavy whipping cream
  • 6 coffee beans


In a small saucepan, combine the egg yolks, sugar, flour, vanilla, and espresso. Whisk until well combined. Add a bit of milk and turn the heat to medium-high, stirring continuously with a wooden spoon. Bit by bit, add the milk to the egg mixture, being sure to keep stirring so as not to let the eggs begin to cook at the bottom edges of the pan. Once all the milk has been added, bring to a boil then reduce to a gentle simmer, stirring all the while. Keep sitting until the mixture thickens. Remove from the heat and let the cream cool.

In a separate bowl or the bowl of an electric mixer fitted with a whisk, mix the cream until it forms thick whipped cream. Using a spatula, gently fold 2/3 of the whiped cream into the egg custard mixture. Separate the custard into 6 tall glasses. Chill the filled custard glasses in the refrigerator for 1 hour. Just before serving, top each glass with a spoonful of the remaining whipped cream and a coffee bean.

by on Oct. 14, 2011 at 10:27 PM

Marvelous Mocha Pudding

Marvelous Mocha Pudding recipe

what you need

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups  cold milk
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled
12   OREO Cookies, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

make it

BEAT pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.

SPOON half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.

TOP with remaining whole cookies.

kraft kitchens tips

Save 100 calories and 5 grams of fat, including 3.5 grams of saturated fat per serving, by preparing with JELL-O Chocolate Fat Free Sugar Free Instant Pudding, fat-free milk, Reduced Fat OREO Cookies and COOL WHIP LITE Whipped Topping.
Prepare using CHIPS AHOY! Cookies.
Prepare as directed, omitting the whole cookie garnish. Refrigerate until chilled. Top with remaining cookies just before serving.

by on Oct. 14, 2011 at 10:32 PM

Suisse Mocha Tiramisu

Suisse Mocha Tiramisu recipe
 what you need
1/4 cup MAXWELL HOUSE INTERNATIONAL CAFÉ Sugar Free Suisse Mocha Café, divided
2 Tbsp.  hot water
1/2 pkg. (3 oz.) ladyfingers, split
3 cups  cold fat-free milk, divided
1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 pkg.  (1.5 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup thawed COOL WHIP LITE Whipped Topping

make it

DISSOLVE 1 Tbsp. flavored instant coffee in hot water; drizzle over ladyfingers. Line bottom and side of shallow 1-1/2-qt. bowl with ladyfingers.

BLEND 1/2 cup milk, cream cheese and remaining undissolved flavored instant coffee in blender until smooth. Add dry pudding mixes and remaining milk; blend well. Carefully pour into lined bowl; top with COOL WHIP.

REFRIGERATE 3 hours or until set.

kraft kitchens tips

Sprinkle with additional undissolved flavored instant coffee just before serving.
Prepare using JELL-O Chocolate Fat Free Sugar Free Instant Pudding.
by on Oct. 14, 2011 at 10:33 PM

Mocha Mousse

Mocha Mousse recipe

what you need

1-1/2 cups cold fat-free milk
1 Tbsp.  MAXWELL HOUSE Instant Coffee
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/4 tsp.  ground cinnamon
2 cups thawed COOL WHIP FREE Whipped Topping, divided

make it

POUR milk into medium bowl. Add coffee granules. Beat with whisk 2 min. Add dry pudding mix and cinnamon; beat 2 min. Stir in 1-1/2 cups COOL WHIP.

POUR into individual dessert dishes.

REFRIGERATE 1 hour. Top with remaining COOL WHIP just before serving.

kraft kitchens tips

For stronger coffee flavor, increase instant coffee to 2 Tbsp.
Serve in 1-qt. bowl instead of the individual dessert dishes.

by on Oct. 14, 2011 at 10:33 PM

Two-Minute Tiramisu

Two-Minute Tiramisu recipe

what you need

2 tsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Sugar Free Suisse Mocha Café
  JELL-O Vanilla Sugar Free Pudding Snacks
1 pack (0.74 oz.) NABISCO 100 CAL LORNA DOONE Shortbread Cookie Crisps
2 Tbsp.  thawed COOL WHIP Sugar Free Whipped Topping

make it

STIR 1 tsp. flavored instant coffee into each pudding snack.

TOP with cookies and COOL WHIP.

kraft kitchens tips

Prepare using 1 pack (0.81 oz.) NABISCO 100 Calorie Packs OREO Thin Crisps.
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