This banana pudding breaks away from tradition by being served with cinnamon sugar biscuits instead of being layered with Nilla Wafers. And I was truly skeptical at first, but the biscuits are so sweet and crunchy around the edges and match perfectly with the cold and creamy banana pudding, not to mention the fresh sweetened whipped cream! The biscuits are great for dipping, crumbling, and slathering on the yummy pudding. A slight break in tradition is fun for a change. My kids think so too!
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 tsp. salt
3 egg yolks
4 cups milk
3 T. butter
1 1/2 tsp. vanilla extract
3 bananas, sliced
1 cup whipping cream
1/2 cup powdered sugar
Sugar Biscuits, recipe follows
Whisk together first 5 ingredients in a large saucepan. Cook over medium heat, whisking constantly, until mixture boils. Boil, whisking constantly, 1 minute. Remove from heat, and stir in butter and vanilla.
Line bottom of a trifle bowl or large clear bowl with one-third banana slices and one-third pudding. Repeat layers twice, ending with pudding. Cover and chill 8 hours.
Beat whipping cream at medium speed with an electric mixer util foamy; gradually add powedered sugar, beating until soft peaks form. Spread evenly over pudding. Serve with Sugar Biscuits.
Makes 8 to 10 servings.
SUGAR BISCUITS
2 cups baking mix, such as Bisquick
1/2 cup sugar
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/2 cup milk
Stir together first 3 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Drop mixture into 12 mounds on a lightly greased baking sheet.
Bake at 425 degrees for 15 to 20 minutes or until lightly browned. Cool.
Makes 12 biscuits.