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Dolly Parton's Banana Pudding



  • 1 (12 ounce) box vanilla wafer cookies
  • 4 large firm, ripe bananas, sliced (about 1 1/2 pounds)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 cups milk
  • 1 large egg
  • Yolks of 3 large eggs
  • 1/4 cup butter or margarine
  • 1/2 teaspoon vanilla extract

Meringue Topping

  • Whites of 3 large eggs
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract


  1. Heat oven to 350 degrees F.
  2. Pudding: In deep 2-quart casserole toss cookies and bananas to mix well; set aside.
  3. In 2-quart saucepan combine 3/4 cup of sugar, flour and salt; using wire whisk or fork, beat in milk until blended and smooth. Bring to boil over medium-low heat; cook 1 minute, stirring constantly. Remove from heat.
  4. In small bowl beat egg and egg yolks, adding 2 or 3 tablespoons hot milk mixture. Stir egg mixture into saucepan; set over low heat; cook for 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
  5. Meringue Topping: In large bowl with electric mixer at high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around.
  6. Bake for 15 minutes until top is golden.

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