Raspberry Banana Pudding

Ripe raspberries add a fresh twist to a classic Southern dessert.

Serves: 6 (8-ounce) servings

Ingredients

Instructions

In the container of a blender, process half of raspberries until smooth. Strain through a fine-mesh sieve into a small bowl (should make about 1⁄3 cup purée).
In a medium saucepan, heat milk and 1⁄3 cup sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1⁄3 cup sugar until smooth. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan; cook over medium heat, whisking constantly, until mixture starts to boil. (Mixture will be thick.) Cook, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes. Remove from heat, and whisk in raspberry purée, butter, 1⁄2 teaspoon lemon juice, and food coloring. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until cold, 3 to 4 hours.
Whisk cold raspberry pudding until smooth.
In a small bowl, toss together banana slices and remaining 1 teaspoon lemon juice.
In each of 6 (8-ounce) glass containers, spoon 1⁄4 cup raspberry pudding in bottom. Top with half of a graham cracker, breaking into bite-size pieces. Top with 4 banana slices and 3 fresh raspberries. Top with 1⁄4 cup Whipped Cream. Repeat layers one more time in each container. Refrigerate until ready to serve. Garnish with graham cracker crumbs, if desired.

Whipped Cream

Serves: 3 cups

Ingredients

Instructions

In a large bowl, beat all ingredients with a mixer at medium-high speed until medium to stiff peaks form. Use immediately, or refrigerate until ready to use.