Pound Cake Banana Pudding

From

Prep: 20 min., Cook: 15 min., Chill: 6 hrs., Bake: 15 min. This recipe is inspired by the one served at the famous Mrs. Wilkes' Dining Room in Savannah, Georgia. Look for pound cake in the frozen dessert case of the supermarket.

4 cups half-and-half
4 egg yolks
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 (1-pound) pound cake, cubed
4 large ripe bananas, sliced

 Meringue

Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.

Spread Meringue over pudding.

Bake at 375° for 15 minutes or until golden brown.

Note: For testing purposes only, we used Sara Lee Family Size All Butter Pound Cake.

Yield: Makes 10 to 12 servings

March 2006 Southernliving; Made Easter, 8 April 2007