Banana Pudding

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I liked the recipe. In reference to the previous review, don't use eggs that are 6 months old.

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it was horrid it smelled like an old fart because of the eggs how does it not smell like that

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This recipe did not work for me at all. I read another person's review about cooking it longer than 10 mins and adding a little more cornstarch so I tried it but it never set firmly even after it chilled for 6 hours. I was left with a runny,soggy,soupy mess.

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Making the vanilla pudding with cornstarch instead of flour (as in many other pudding recipes was much more forgiving with zero lumps. I liked the silkiness the half a stick of butter added to the pudding. Very important to the final texture and mouth feel. I only had skim milk and half and half, no whole milk. So I used 1 1/2 cups of each to substitute for the 3 cups whole milk. I also immediately put clear wrap directly on top of the warm pudding to preclude the "skin" forming when it cooled.

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Made this as the recipe stated and it never thickened. It has enough cornstarch to thicken and had about 4 hours in the fridge.. just soupy. I was discouraged, but put the mixture back on the stovetop and increased the heat to medium and it thickened right up. Now back to chilling in the fridge. Hoping the reheating hasn't ruined the dish! If you make this, definitely increase the heat setting.

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This dessert will make you a rock star. It is simple and simply one of the best desserts my family has ever had. They actually made me make it twice this weekend. The only tweeks I made to it .. start out on warm, then bump it up to medium until it thickens, then cool back down again. Forget about the 1/2 stick of butter .. I only put in 1 tablespoon, and you won't miss a thing but a bunch of calories. It's even better the next day. This may now become my signature dessert. Way to rock it, Paula!

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This was my very first try and I loved it! I made it with my five year old daughter as she read the easy to follow directions.

Not only was it a cinch to make, even though I substituted soy milk instead of whole milk, the recipe still came out delicious. My whole family enjoyed it.

A quick side note - if you opt for soy milk instead of regular milk, it takes at least twice the time (20 minutes or so to thicken.

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I loved this recipe! I made for my Mom who is from GA. She loved it! It was even better the second day! When making the pudding thick patience is key! Don't rush it or it will never get thick. Will make this again!

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I was really upset when the pudding never thickened! It ended up in the trash... I might try again following some of the suggestions. Thanks y'all

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I followed the recipe instructions to the "T" and it didn't thicken. So, I was unable to complete the dish. The time allotted is an understatement....Needs WAY more time to thicken and WAY more cornstarch. I'll have to try this again when I have more time.