Banana Pudding With Meringue
0s prep 5m cook 5m ready
A classic banana pudding finished with a soft meringue topping and a scattering of finely crushed vanilla wafers. The meringue is quickly browned in a hot oven or with a torch, then the pudding is chilled until set.
Nutrition (per serving, estimated)
Estimated based off 1 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 38.4 mg
- Iron: 1.9 mg
- Magnesium: 11.2 mg
- Phosphorus: 83.2 mg
- Potassium: 77.6 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Soft Meringue Topping I
Prepare
- vanilla wafers, finely crushed
Let's Cook
-
Step 1.
Have Soft Meringue Topping I or II and ¼ to ½ cup finely crushed vanilla wafers ready before assembling Banana Pudding. Preheat the oven to 425°F. Form the pudding layers as quickly as possible, using a heatproof dish. Scatter a thin, even layer of the crushed cookies over the hot pudding. Spread the meringue topping over the hot pudding to touch the sides of the dish. Brown the meringue in the oven for 5 minutes. Alternatively, brown the meringue with a propane torch. Let the pudding cool to room temperature, then refrigerate for at least 2 hours, or for up to 24 hours.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.