Recipe Description
Recipe Submitted By: Diane Pittman Vasseur
Moon Pie Banana Pudding
3 large eggs
1 can sweetened condensed milk
2 tablespoons cornstarch
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 oz) tub Cool Whip, thawed (or equal amount of prepared whipped cream)
5 – 6 Original Moon Pies, cut into squares or wedges
4 bananas, sliced
Whisk the eggs in a mixing bowl until incorporated well. Whisk in the sweetened condensed milk and cornstarch. Add the milk, whisking until smooth and creamy.
Pour the mixture into a small saucepan. Cook over medium heat until mixture thickens, whisking constantly. Remove from heat and whisk in the butter and vanilla.
Chill bowl over an ice bath or in the refrigerator until cold (I placed it in a sink of ice and water, whisking occasionally until mixture was cold. When cold, gently fold in 3/4 of the tub of Cool Whip (the remainder will be used on top).
To assemble the banana pudding, cut the Moon Pies in half and then into thirds, for a total of 6 pieces; reserving any crumbles for garnish. Spoon about 1 cup of the pudding mixture in the bottom of a 2-quart bowl, add half the chopped Moon Pies, then top with 2 sliced bananas. Repeat layers with about half of the remaining pudding mixture, other half of the chopped Moon Pies, 2 more sliced bananas, and topping it off with the remaining pudding mixture. Carefully spread the remaining Cool Whip or prepared whipped cream evenly over the top. Scatter the reserved Moon Pie crumbs on top as a garnish, adding additional wedges of Moon Pie, if desired. Cover and refrigerate several hours or overnight.
(NOTE: Mason jars or individual serving dishes (shown) can also be used for assembling the pudding.)
