Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) sugar

  2. 1 tablespoon(s) sugar

  3. 1/4 cup(s) corn starch

  4. 1 pinch(s) salt

  5. 3 cup(s) low-fat (1%) milk

  6. 2 large eggs , lightly beaten

  7. 1 teaspoon(s) vanilla extract

  8. 40 reduced-fat vanilla wafers , about half of one 11-ounce box

  9. 3 medium ripe bananas , thinly sliced

  10. cup(s) heavy or whipping cream

  11. Chopped walnuts , for garnish

  12. Banana slices , for garnish

Instructions Jump to Ingredients ↑

  1. Bucanan Studios/Stockfood In 4-quart saucepan, combine 1/3 cup sugar with cornstarch and salt. Whisk in milk; heat to boiling on medium, stirring frequently. Gradually add eggs in thin, steady stream, beating vigorously to prevent curdling. Cook 1 minute, stirring. Remove from heat; stir in vanilla.

  2. In shallow 1 1/2- to 2-quart casserole or serving dish, place 20 vanilla wafers; top with 1 1/4 cups pudding, spreading evenly, and half of banana slices. Repeat layering once. Top with remaining pudding, making sure to coat banana slices. Cover and refrigerate at least 8 hours or overnight.

  3. When ready to serve, in medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. Spread whipped cream over pudding. Garnish with walnuts and banana slices if you like.


Send feedback