Easy Southern Banana Pudding

3 cups cold milk
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
ARRANGE half of the wafers on bottom and up side of 2-quart serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.
REFRIGERATE 3 hours. Store leftover dessert in refrigerator.

Meringue-Topped Southern Banana Pudding

4 1/2 cups milk
2 packages (4-serving size each) JELL-O Vanilla Flavor
Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12 ounce package)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar
PREHEAT oven to 350 degrees F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE 15 minutes or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

Makes: 12 servings, 2/3 cup each

Banana Pudding

1 box vanilla wafers
3 bananas
1 cup sugar
3 tablespoons cornstarch
2 cups milk
2 eggs, separated
1 tablespoon margarine
1 teaspoon vanilla extract

In a casserole dish pour about 3/4 of the vanilla wafers. Slice the bananas over that. Set aside.

Mix the cornstarch into the sugar and place in a large saucepan. Add milk and cook over medium heat, stirring constantly.
Beat the egg yolks with a fork and add about 4 tablespoons hot milk/sugar mixture into the yolks, stirring til well blended (this prevents chunks of cooked egg yolk). Now pour the yolk mixture into the saucepan and continue cooking over medium heat, stirring constantly until mixture begins to thicken. Add vanilla extract and margarine. Pour the pudding mixture over the bananas and wafers.

To make meringue, beat the two egg whites until stiff. Add 3 tablespoons sugar and 1 teaspoon vanilla extract. Spread over the pudding. Brown slightly in 350 degree F oven.

Old South Plantation Pudding

1 cup coarsely chopped onions
2 cloves garlic, minced
1 cup sliced carrots
2/3 cup chopped green bell pepper
2 cups sliced mushrooms
4 cups chicken stock, divided
2 cups whole wheat bread cubes
3 cups diced cooked chicken
4 hard-cooked eggs, sliced
1/4 cup chopped fresh parsley
4 eggs
1/2 teaspoon mace
1 teaspoon paprika
Pinch of cayenne pepper

In a 2-quart saucepan, simmer onions, garlic, carrots, green pepper and mushrooms in 3 cups of the chicken stock, covered, for 10 minutes.

Remove saucepan from heat. Add bread cubes. Stir in chicken, hard-cooked eggs and parsley. Turn mixture into a 2-quart casserole.

Heat the remaining cup of stock. Beat the raw eggs in a mixing bowl. Slowly add the heated stock to the eggs while continuing to beat. Pour over mixture in casserole. Cover casserole and bake at 350 degrees F for 45 to 50 minutes or until set.

Southern Biscuit Pudding

6 cold biscuits
1 cup water
1 1/4 cups granulated sugar
1/4 cup butter or margarine
1 teaspoon nutmeg
1/2 cup raisins
2 eggs, lightly beaten
1/2 cup evaporated milk

Soak crumbled biscuits in hot water for a few minutes; add sugar, butter, nutmeg, raisins, beaten eggs, and milk, mixing after each addition. Pour into greased black cast iron pan; bake in preheated 350 degree F oven for about 30 to 40 minutes, or until browned.