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Rocky Mountain Recipes

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose flour

2 Eggs

1/2 t. Vanilla extract

Pinch of salt

1 (12 oz.) pkg. Vanilla wafers

2 or 3 Bananas, sliced

Whipping cream, sweetened

In a medium saucepan, heat milk to not quite boiling. In a bowl mix the sugar, flour, eggs, vanilla and salt. Add the milk and continue to cook over medium heat stirring constantly until the pudding thickens. Line the bottom of a 2 quart casserole with vanilla wafers. Top with a layer of bananas, then a layer of pudding. Repeat these layers two times or until the pudding is used up, ending with bananas. Serve warm or cold with a dollop of whipped cream. Makes 6-8 servings.

Patty Spellman, Yuma, Colo.


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