Type what you have

Ingredients

• ✓ vanilla wafer
• coconut
• walnut
• sweetened condensed milk
• rum

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• rum
• corn syrup

Instructions

1. 1 Combine vanilla wafers, 1 cup confectioners' sugar, and cocoa powder in a bowl; stir in walnuts, rum, and corn syrup until well blended.
2. 2 Form dough into 2-inch balls; roll in confectioners' sugar. Store in a covered tin.

By Refugio L

Ingredients

• ✓ vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• corn syrup
• rum

Instructions

1. 1 Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum.
2. 2 Shape into 1 inch balls, and roll in additional confectioners' sugar.
3. 3 Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

By Donna

Ingredients

• ✓ vanilla wafer
• cream cheese
• egg
• lemon juice
• white sugar
• cherry pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
3. 3 In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
4. 4 Fill each baking cup 2/3 full with cream cheese mixture.
5. 5 Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or topping of your choice.

By Ginny

Ingredients

• ✓ vanilla wafer
• cream cheese
• white sugar
• egg
• vanilla extract
• cherry pie filling

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
3. 3 Crush vanilla wafers in a food processor or resealable plastic bag until fine crumbs form. Press about ½ teaspoon crumbs into each paper liner.
4. 4 Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
5. 5 Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool completely in the pan. Top each mini cheesecake with about a teaspoon of cherry pie filling before serving.
6. 6 Serve and enjoy!

By Janice Reesman

Ingredients

• ✓ vanilla wafer
• cream cheese
• white sugar
• egg
• vanilla extract
• cherry pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. 2 Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
3. 3 Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

By Janice Reesman

Ingredients

• ✓ vanilla wafer
• nut
• confectioners' sugar
• cocoa
• rum
• corn syrup
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl.
3. 3 Mix in rum and corn syrup until well combined.
4. 4 Shape dough into 1-inch balls; roll in confectioners' sugar to coat.
5. 5 Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

By Leslie

Ingredients

• ✓ vanilla wafer
• peanut
• powdered sugar
• peanut butter whiskey
• honey
• peanut butter
• salt
• cocoa powder

Instructions

1. 1 Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in a food processor until finely chopped; add to the crumbs.
2. 2 Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into 20 1 1/2-inch balls.
3. 3 Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ vanilla wafer
• egg
• white sugar
• cream cheese
• sour cream
• vanilla extract
• cream of tartar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap outside of an 8-inch springform pan with aluminum foil, then coat inside with cooking spray.
2. 2 Spread vanilla wafer crumbs over bottom and up sides of the prepared pan, pressing firmly to adhere.
3. 3 Beat egg yolks and sugar together in a large bowl. Stir in cream cheese, sour cream, and vanilla extract until smooth; set aside.
4. 4 Beat egg whites in a separate large glass or metal bowl with an electric mixer until foamy. Add cream of tartar; continue beating until stiff peaks form. Lift your beater or whisk straight up; egg whites should form a sharp peak that holds their shape.
5. 5 Fold 1/3 egg whites into cream cheese mixture using a rubber spatula or wire whisk. Gently run spatula through center, then around edges of mixture lifting the bottom up and over the center, repeating until fully incorporated. Add the remaining egg whites, folding just until blended. Transfer batter to the prepared pan.
6. 6 Line a roasting pan with a damp kitchen towel. Place springform pan on towel inside roasting pan; place roasting pan on oven rack. Fill roasting pan with boiling water until reaches halfway up sides of the springform pan.
7. 7 Bake in the preheated oven until edges nicely puffed and surface is firm except for a small spot in center that jiggles when gently shaken, about 50 minutes. Turn off oven; leave cheesecake in the oven for 1 hour. Cool cheesecake in the refrigerator 4 hours to overnight.

By LatinaCook

Ingredients

• ✓ vanilla wafer
• ✓ vanilla wafer
• vanilla cake mix
• water
• egg
• vegetable oil
• banana
• vanilla pudding
• banana
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Place 1 vanilla wafer, flat-side down, in the bottom of each liner.
3. 3 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat until smooth, about 2 minutes. Fold in 1 cup crushed wafers and mashed bananas; scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
5. 5 Combine vanilla pudding and sliced banana in a small bowl.
6. 6 Scoop out cooled cupcake tops, leaving a small hole in the middle of each. Fill holes with pudding mixture; top with a heaping spoonful of whipped cream. Garnish cupcakes with remaining ⅔ cup crushed wafers.

By Terese The Novelist

Ingredients

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

Instructions

1. 1 Whisk milk and eggs together in a bowl.
2. 2 Combine sugar and flour in a saucepan. Stir in milk mixture gradually. Place saucepan over medium heat; cook and stir mixture is the consistency of pudding, about 10 minutes.
3. 3 Arrange an even layer of wafers in the bottom of a large bowl. Top with a layer of banana slices. Cover with a layer of pudding. Repeat layers with remaining wafers, banana slices, and pudding, ending with wafers.

By Meg Elisabeth

Ingredients

• ✓ vanilla wafer
• sweetened condensed milk
• water
• vanilla pudding mix
• whipping cream
• banana
• lemon juice

Instructions

1. 1 In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. 2 Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
3. 3 Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ vanilla wafer
• semisweet chocolate chip
• white sugar
• corn syrup
• rum
• walnut
• confectioners sugar

Instructions

1. 1 Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
2. 2 Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container.

By Elaine L Smith

Ingredients

• ✓ vanilla wafer
• sweetened condensed milk
• water
• vanilla pudding mix
• heavy cream
• banana
• lemon juice

Instructions

1. 1 Stir condensed milk and water together in a medium bowl; beat in pudding mix until smooth. Chill mixture in the refrigerator for 5 minutes.
2. 2 Whip cream in a separate bowl until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. 3 Dip sliced bananas in lemon juice. Shake off excess.
4. 4 Spoon 1 cup of the pudding mixture into a 2 ½ quart serving bowl. Top with 1/3 each of the wafers, bananas, and remaining pudding. Repeat layers twice. Chill until serving.

By Barbara Milam

Ingredients

• ✓ vanilla wafer
• milk
• vanilla pudding mix
• sweetened condensed milk
• vanilla extract
• whipped topping
• banana

Instructions

1. 1 Gather all ingredients.
2. 2 Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Whisk in condensed milk until smooth.
3. 3 Stir in vanilla, then fold in whipped topping.
4. 4 Arrange a layer of wafers in the bottom of a glass serving bowl. Top with a layer of banana slices, then a layer of pudding mixture; repeat layers until all ingredients are used.
5. 5 For best results, chill pudding in the refrigerator for at least 1 hour before serving. Top with extra crushed wafers just before serving.
6. 6 Enjoy!

By Kenneth Strother

Ingredients

• ✓ vanilla wafer
• potato
• egg
• all-purpose flour
• peach
• butter
• sugar

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; bring to a boil over medium-high heat and cook until tender. Drain; rice or mash potatoes.
2. 2 Place riced potatoes on a large, clean work surface; crack egg over potatoes, then gradually work in flour with your hands until a stiff dough forms. This could take as long as 30 minutes, or just seem like it. You may not need to use all of the flour, or you may need to use more. Rest dough before rolling for 1 minute.
3. 3 Roll dough out on a lightly floured surface to ¼-inch thickness; work in portions if needed. Cut dough into roughly 8x8-inch squares, depending on the size of your peaches. Wrap each peach in 1 dough square; pinch seams to seal.
4. 4 Bring a large pot of water to a boil; add peach dumplings, they should be as close to covered with water as possible. Boil for 20 minutes, rotating halfway for even cooking. Remove dumplings using tongs or a large slotted spoon.
5. 5 Place 1 peach dumpling on a plate, cut it up, and remove the pit. Drizzle with melted butter; sprinkle with sugar and vanilla wafers.

By Bettiann

Ingredients

• ✓ vanilla wafer
• chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• hazelnut
• candy sprinkle

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ vanilla wafer
• milk
• banana pudding mix
• banana
• heavy cream
• confectioners' sugar
• vanilla extract
• pound cake

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until smooth; stir in chopped bananas. Set aside.
2. 2 Beat cream in a large chilled glass or metal bowl until stiff peaks are just about to form. Beat in sugar and vanilla until stiff peaks form, making sure not to overbeat, or whipped cream will become lumpy and butter-like.
3. 3 Layer 1/2 each pound cake cubes, pudding, whipped cream, and crushed vanilla wafers in a trifle bowl. Repeat layering with remaining 1/2 each cake, pudding, and whipped cream; top with remaining 1/2 crushed vanilla wafers. Refrigerate until chilled and ready to serve.

By CNM CATERING

Ingredients

• ✓ vanilla wafer
• cream cheese
• sweetened condensed milk
• vanilla pudding mix
• skim milk
• vanilla extract
• whipped topping
• banana

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until fluffy. Beat in condensed milk, then pudding mix. Gradually mix in cold milk until smooth, followed by vanilla.
3. 3 Fold in 1/2 of the whipped topping.
4. 4 Line the bottom of a 9x13-inch dish with vanilla wafers.
5. 5 Arrange sliced bananas evenly on top.
6. 6 Cover with pudding mixture.
7. 7 Top with remaining whipped topping.
8. 8 Cover and chill in the refrigerator for at least 3 hours before serving.

By Patty

Ingredients

• ✓ vanilla wafer
• milk
• half-and-half
• white sugar
• lemon extract
• cinnamon
• blueberry
• ice cube

Instructions

1. 1 Blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. Blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.

By Celiac_family_mom

Ingredients

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

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

Ingredients

• ✓ vanilla wafer
• evaporated milk
• milk
• sugar
• cornstarch
• egg
• vanilla extract
• banana

Instructions

1. 1 Combine evaporated milk, milk, sugar, cornstarch, and egg in a saucepan over medium heat. Cook and stir until thick. Remove pudding from heat; add vanilla and mix well.
2. 2 Arrange a layer of wafers in a large bowl or casserole dish. Pour pudding over wafers and top with banana slices. Refrigerate until chilled, about 1 hour.

By Melly Neel

Ingredients

• ✓ vanilla wafer
• cooking spray
• yellow cake mix
• water
• egg
• vegetable oil
• milk
• banana pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Combine cake mix, water, eggs, and oil in a bowl until just moistened; pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 34 to 38 minutes. Cool cake in the baking dish for 2 to 3 minutes. Poke several holes into the cake, using the handle of a wooden spoon, being sure to poke through to bottom of cake.
4. 4 Combine milk and pudding mix in a separate bowl until smooth; rest until begins to thicken slightly, but pudding not fully set, about 2 minutes. Pour pudding over cake; spread evenly, making sure to fill each hole completely. Chill in the refrigerator until cake cooled and pudding set, about 2 hours.
5. 5 Spread whipped topping over cake; sprinkle with crushed vanilla wafers just before serving.

By pholsch

Ingredients

• ✓ vanilla wafer
• half-and-half
• brown sugar
• white sugar
• salt
• egg
• heavy cream
• vanilla extract
• banana

Instructions

1. 1 Gather all ingredients.
2. 2 Combine half-and-half, both sugars, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes.
3. 3 Remove from the heat and transfer 1/2 of the hot mixture to a large bowl. Add eggs to the bowl and whisk until well combined.
4. 4 Pour mixture back into the saucepan. Stir in cream.
5. 5 Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in vanilla.
6. 6 Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature.
7. 7 Stir mashed bananas into cooled cream mixture, then pour into an ice maker and freeze according to manufacturer's instructions.
8. 8 Fold crushed wafers into ice cream during the last 5 to 10 minutes of freezing.

By FLAME673

Ingredients

• ✓ vanilla wafer
• butternut squash
• sugar
• milk
• vanilla extract
• salt
• all-purpose flour
• egg
• margarine
• margarine
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until set, about 45 minutes.
6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
7. 7 Crumble over top of cooked casserole and return to oven to brown.
8. 8 Serve and enjoy.

By VPMSAVGA

Ingredients

• ✓ vanilla wafer
• whole milk
• sugar
• all-purpose flour
• salt
• egg yolk
• butter
• vanilla extract
• banana
• heavy cream
• powdered sugar

Instructions

1. 1 Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
2. 2 Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
3. 3 Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
4. 4 When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
5. 5 Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ vanilla wafer
• aluminum foil
• orange
• pecan
• sugar
• butter
• cream cheese
• sugar
• all-purpose flour
• egg
• white baking chocolate
• cranberry
• granulated sugar
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Ingredients

• ✓ vanilla wafer
• sugar
• all-purpose flour
• salt
• egg
• milk
• vanilla extract
• butter
• banana
• cream of tartar
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the pudding: Combine sugar, flour, and salt in a bowl. Set egg whites aside for meringue.
3. 3 Beat egg yolks in a heavy saucepan over medium heat. Add sugar mixture alternately with milk and vanilla, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
4. 4 Line the bottom of a baking dish with 1/2 of the wafers. Layer 1/2 of the banana slices over wafers and cover with 1/2 of the pudding. Repeat layers once more.
5. 5 Make the meringue: Beat reserved egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla. Spoon meringue over pudding.
6. 6 Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

By tigrbtrfly

Ingredients

• ✓ vanilla wafer
• egg
• white sugar
• salt
• all-purpose flour
• flour
• milk
• banana liqueur
• vanilla extract
• butter
• banana
• lemon juice
• cream of tartar
• white sugar

Instructions

1. 1 Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
2. 2 Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
3. 3 Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
4. 4 Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Begin to assemble the pudding: Toss banana slices with lemon juice.
7. 7 Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
8. 8 Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
9. 9 Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

By John Mitzewich

Ingredients

• ✓ vanilla wafer
• white sugar
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
3. 3 Bake in the preheated oven for 7 minutes. Cool.

By Nona