Reviewed: Jun. 11, 2009

3 1/2 really. I allowed to cool to room temp, then folded in banana and poured into a pie shell. Far too sweet for this sugar junkie, and a little runnier than I wanted it for a banana cream pie. Can't possibly be made in 20 minutes if it needs an hour to cool. Takes longer than that just to prepare. Start at least 2 hours before serving time.

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Peace Frog

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

I must have done something wrong because this was absolutely horrible! I followed the recipe exactly.

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 21, 2008

Made this and it was rally good and fresh for these hot summer days.I would use a little less sugar net time.

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sweet fingers

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

This recipe was a great starting place for a smooth creamy SUGAR FREE banana pudding. I used splenda in place of the sugar and had no problems. After cooking I added a tablespoon of butter and only 1/2 tsp of vanilla and 1/2 tsp. of banana flavoring. While it was still hot I put in through a sieve to get any and all lumps out. I then used a mixer to beat the hot pudding and make it super creamy. (not sure the mixer was necessary but I wanted to make sure) I layered it in a baked pie crust with bananas for banana cream pie. I also tripled this recipe with no problems. A triple batch made enough pudding to fill two deep dish pie pans.

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Beth

Cooking Level: Expert

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Reviewed: May 17, 2008

Really liked this but agree with other reviewers that it is too sweet. I also thought the vanilla extract flavor was a little too strong so may cut back to 1/2 tsp next time.

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jackie77

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Delicious! My husband and I made this last night. We loved it.

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Lily

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Reviewed: Nov. 29, 2007

Excellent! Very easy to make and very tasty.

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snazy

Cooking Level: Expert

Home Town: Warren, Ohio, USA

Living In: Honea Path, South Carolina, USA

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Reviewed: Nov. 21, 2007

This recipe was great, it was a little sweet so next time I may cut down on the sugar a bit. It was so quick to make, instead of corn starch I used flour, and it was so easy!!!!!!

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Mandy

Cooking Level: Expert

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Reviewed: Nov. 9, 2007

This recipe was easy to make and quite tasty. However, as other reviewers stated, it was too sweet. Even for a self-declared sweet-tooth like myself! I'd cut down on the sugar in this a little.

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joudama

Cooking Level: Beginning

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Reviewed: Oct. 7, 2007

Very nice eaten hot (on pies) or cold (with the bananas). This is a keeper.

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Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Apr. 29, 2007

WAY too sweet but otherwise great

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awesome

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Reviewed: Apr. 12, 2007

Ditto, yum! I used half and half cream so the custard was very creamy and delicious.

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Bill Gillaspie

Cooking Level: Intermediate

Home Town: Thomasville, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 23, 2007

This recipe is SO EASY and definitely a keeper. After making it, I let it cool to room temperature and layered it with Nilla Wafers, sliced bananas, and real whipped cream. Then I chilled it. Yum!

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