Pound Cake Banana Pudding

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.

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


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