Type what you have

Ingredients

• ✓ vanilla
• cream cheese
• sour cream
• brown sugar
• milk

Instructions

1. 1 Beat cream cheese in a bowl with an electric mixer on the lowest speed until smooth. Gradually beat in sour cream, beating continually. Beat in brown sugar, milk, and vanilla extract on low speed until blended. Cover dip; chill at least 1 hour before serving.

By chrissy

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• margarine
• cream cheese
• sugar
• sour cream
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.
4. 4 Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.

By Allrecipes Member

Ingredients

• ✓ vanilla
• cooking spray
• popcorn
• peanut
• sugar
• butter
• corn syrup
• cocoa powder

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ vanilla
• rice chex cereal
• corn chex cereal
• chocolate chex cereal
• semisweet chocolate chip
• peanut butter
• butter
• margarine
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine all cereals in a large bowl; set aside.
3. 3 Place chocolate chips, peanut butter, and butter in a 1-quart microwave-safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming mixture until smooth and combined, about 30 seconds longer. Stir in vanilla.
4. 4 Pour chocolate mixture over cereal and stir until evenly coated. Transfer to a 2-gallon resealable plastic bag.
5. 5 Add powdered sugar to the bag and seal; shake until well-coated.
6. 6 Evenly spread cereal out onto waxed paper to cool.
7. 7 Enjoy!

By Chex

Ingredients

• ✓ vanilla
• parchment paper
• butter
• granulated sugar
• baking powder
• salt
• egg
• milk
• all-purpose flour
• vanilla frosting
• food coloring

Instructions

1. 1 Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
3. 3 Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
4. 4 Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
5. 5 Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• egg
• sugar
• milk
• butter
• jasmati rice
• coconut
• raisin
• applesauce
• cinnamon
• pie crust
• whipped cream
• cinnamon
• coconut

Instructions

1. 1 Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
2. 2 Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
3. 3 Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
4. 4 If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

By Rice Select

Ingredients

• ✓ vanilla
• butter
• brown sugar
• granulated sugar
• egg
• all-purpose flour
• baking soda
• cinnamon
• salt
• oat
• raisin

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
3. 3 Add combined flour, baking soda, cinnamon and salt; mix well.
4. 4 Add oats and raisins; mix well.
5. 5 Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. 6 Bake 8 to 10 minutes or until light golden brown.
7. 7 Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

By Quaker

Ingredients

• ✓ vanilla
• whole wheat flour
• steel cut oat
• brown sugar
• flax seed
• chia seed
• dandelion blossom
• lavender flower
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
3. 3 Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

By Danielle Monique Cade

Ingredients

• ✓ vanilla
• almondmilk
• almond flour
• baking powder
• lemon
• salt
• vegan margarine
• canola oil
• sugar
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ vanilla
• all-purpose flour
• flour
• cake flour
• baking powder
• salt
• brown sugar
• butter
• egg
• strawberry
• marshmallow
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
3. 3 Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
4. 4 Bake in preheated oven until set in the center, about 25 minutes.

By Experimenter

Ingredients

• ✓ vanilla
• parchment paper
• butter
• granulated sugar
• egg
• orange peel
• lemon peel
• all-purpose flour
• baking powder
• salt
• milk
• butter
• orange juice
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
3. 3 Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
4. 4 Drop tablespoon-size mounds of dough on prepared cookie sheets.
5. 5 Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6. 6 Drizzle with Citrus Glaze to serve.
7. 7 Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• milk
• butter
• egg yolk
• hazelnut liqueur
• confectioners' sugar
• cocoa
• flour
• butter
• milk
• hazelnut liqueur
• confectioners' sugar
• cocoa
• banana

Instructions

1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Ingredients

• ✓ vanilla
• ✓ vanilla
• sea salt
• powdered sugar
• dark chocolate
• coconut milk
• water
• butter
• powdered sugar
• parchment paper
• butter
• baking powder
• granulated sugar
• egg
• milk
• milk
• sweet rice flour

Instructions

1. 1 In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
2. 2 In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
3. 3 Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
4. 4 Line a baking sheet with Reynolds® Parchment Paper.
5. 5 Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
6. 6 In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
7. 7 If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
8. 8 Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
9. 9 Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
10. 10 Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• strawberry
• white sugar

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ vanilla
• egg white
• sour cream
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Ingredients

• ✓ vanilla
• cream cheese
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
4. 4 Shape chilled mixture into 1-inch balls.
5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Ingredients

• ✓ vanilla
• long grain rice
• water
• cinnamon stick
• white sugar

Instructions

1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Ingredients

• ✓ vanilla
• whipping cream
• milk
• white chocolate chip
• whipped cream
• candy cane

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ vanilla
• white sugar
• cocoa
• all-purpose flour
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain.
3. 3 Pour in milk and whisk until well combined.
4. 4 Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes.
5. 5 Remove from heat; stir in butter and vanilla.
6. 6 Serve warm.

By April Yeager

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl.
3. 3 Add melted butter and mix to combine.
4. 4 Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.
5. 5 To make the filling: Coarsely chop the reserved cookies.
6. 6 Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended.
7. 7 Gently stir in whipped topping and chopped cookies.
8. 8 Spread over crust. Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.

By Allrecipes Member

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
3. 3 Place crushed cookies in a bowl. Add melted butter; mix well.
4. 4 Press mixture firmly onto bottom of a 9-inch springform pan.
5. 5 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
6. 6 Beat in eggs, 1 at a time, until just blended.
7. 7 Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
8. 8 Pour over prepared crust; sprinkle remaining chopped cookies on top.
9. 9 Bake in the preheated oven until center is just set, about 45 minutes.
10. 10 Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• peanut butter sandwich cookie
• butter
• cream cheese
• peanut butter
• sugar
• whipped topping

Instructions

1. 1 Combine cookie crumbs and butter in a bowl. Mix until evenly moistened; press into bottom and up side of a 9-inch pie plate.
2. 2 Beat cream cheese, peanut butter, sugar and vanilla with and electric mixer until combined. Stir in 1-1/2 cups Cool Whip; spoon into crust.
3. 3 Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving; let stand at room temperature to soften slightly. Top with remaining Cool Whip to serve.

By Cool Whip

Ingredients

• ✓ vanilla
• brownie mix
• vegetable oil
• egg
• water
• cream cheese
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, 2 eggs, and water together in a medium bowl until well blended. Pour into the prepared pan.
3. 3 Beat cream cheese in a bowl with an electric mixer until creamy. Add sugar, remaining egg, and vanilla; mix until well combined. Drop tablespoonfuls cream cheese mixture over brownie batter, then swirl with a knife.
4. 4 Bake in the preheated oven until a toothpick inserted into the chocolate brownies comes out clean and the cream cheese mixture is lightly browned, 35 to 40 minutes. Let cool completely before cutting into 32 squares.

By Philadelphia

Ingredients

• ✓ vanilla
• rolled oat
• white sugar
• cocoa powder
• water
• butter
• confectioners' sugar

Instructions

1. 1 In a large bowl, combine oats, sugar, and cocoa. With clean hands, mix in water, vanilla, and butter to form a dough. Wash hands, then roll dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

By Matt Erin

Ingredients

• ✓ vanilla
• water
• almond milk
• applesauce
• steel-cut oat
• cherry
• brown sugar
• cinnamon

Instructions

1. 1 Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker.
2. 2 Cook on Low for 8 hours overnight.

By holly

Ingredients

• ✓ vanilla
• pie crust
• unsweetened chocolate
• butter
• sugar
• egg
• whipped cream
• chocolate curl

Instructions

1. 1 Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

By Pillsbury

Ingredients

• ✓ vanilla
• cooking spray
• granulated sugar
• evaporated milk
• butter
• margarine
• peanut butter
• marshmallow creme

Instructions

1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
4. 4 Spread into the prepared pan. Cool.
5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Ingredients

• ✓ vanilla
• oreo chocolate sandwich cookie
• butter
• margarine
• cream cheese
• sugar
• baking chocolate
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
2. 2 Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
3. 3 Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
4. 4 Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

By Baker's

Ingredients

• ✓ vanilla
• milk
• white rice
• sugar
• raisin
• salt
• egg
• cinnamon

Instructions

1. 1 Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. 2 Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. 3 Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

By Minute Rice

Ingredients

• ✓ vanilla
• white sugar
• all-purpose flour
• egg yolk
• water
• milk
• banana
• vanilla wafer

Instructions

1. 1 Combine sugar and flour in a large bowl.
2. 2 Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
3. 3 Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
4. 4 Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

By BigDaddy