Nilla Banana Pudding
Adapted from the original Nabisco Nilla Wafers packaging. Back of the Bag is not affiliated with Nabisco.
"The quintessentially Southern layered dessert that define the brand."
The Story
While banana pudding existed before Nilla Wafers, the recipe appearing on the yellow box in the early 20th century transformed it into a national staple. It shifted from a sponge-cake-based trifle to a wafer-based convenience dessert, becoming the definitive use for the cookies. By the 1940s, the recipe was standardized to include the iconic meringue topping.
Ingredients
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- Dash of salt
- 3 eggs, separated
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 45 Nilla Wafers
- 5 ripe bananas, sliced
- 1/4 cup sugar (for meringue)
Directions
- 1
Mix 3/4 cup sugar, flour, and salt in the top of a double boiler.
- 2
Stir in 3 egg yolks and milk; cook over boiling water, stirring constantly, for 8 to 10 minutes or until thickened.
- 3
Remove from heat and stir in vanilla.
- 4
Spread a small amount of custard in a 1-1/2-quart baking dish.
- 5
Layer wafers, sliced bananas, and remaining custard, ending with custard.
- 6
Beat egg whites until soft peaks form; gradually add 1/4 cup sugar, beating until stiff peaks form.
- 7
Spread meringue over custard, sealing to the edges of the dish.
- 8
Bake at 350°F for 15 to 20 minutes or until meringue is browned.