Flip it!

I took this to a party, and everyone loved it. I did make a few changes – I used Pepperidge Farm Chessmen cookies in place of the Nilla wafers. I used only 2 cups milk to mix into the instant pudding. I beat the pudding & milk with a mixer, then beat the cream cheese with the condensed milk separately, stirred the cool whip into the cheese mixture, and added that to the instant pudding. I used 8 bananas to make the 13 x 9 panful. The pudding set up perfectly and cut like a dream – no running or soupiness. The bananas did darken after we cut into it, but they tasted just as good the second day. This will serve a TON of people. This is my new favorite pudding recipe!


1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

How to make it :

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top.
Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.

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