Ingredients
- 1/3 cup cornstarch
- 2/3 cup sugar
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 stick butter
- 1 (12-ounce) box vanilla wafers
- 5 perfectly ripe bananas, sliced
- 1 cup whipped cream
Directions
Mix the cornstarch, sugar, and salt in a saucepan over low heat. Slowly add the milk and cook until the mixture begins to thicken, about 10 minutes, stirring constantly. Put the eggs in a small bowl and slowly whisk in a ladleful of the hot milk to temper the eggs. Add the milk-egg mixture back to saucepan and cook for 2 more minutes, stirring constantly. When thick, remove from heat and stir in the vanilla and butter. Mix well to combine and set aside to cool to room temperature. Refrigerate covered with plastic wrap, until well chilled.
In a large bowl or individual bowls, add a layer of vanilla wafers, a layer of bananas and a layer of pudding. Repeat with remaining ingredients. Top with whipped cream and serve.
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By munni janni
on May 17, 2012
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when i made this recipe my family loved it and so did i. it was so tasty.
By Shawn W
Bolingbrook, IL
on December 24, 2011
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Wonderful dessert! Its sweet, silky, and rich without being overly sweet. It did take a little longer than 10mins for the pudding to thicken, but was otherwise very easy and inexpensive to make.
By DocR
Springtown, TX
on November 24, 2011
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I am giving this 5 stars, but reserve the right to adjust after the family tries it for Thanksgiving today. The pudding tastes amazing, and very sweet. For those that had trouble with the pudding setting up, I'm not sure where you went wrong, but I followed the instructions exactly except I turned the heat up to med (6 on my stove top. If you stir the whole time (it helps to have someone continue stirring while you temper the eggs, it works, at least for me. I would suggest as others have to use fresh eggs and fresh corn starch.
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