Banana Pudding
By : Method
- Line the bottom and sides of a 2.5 quart glass bowl with 40 wafers.
- Combine sugar, cornstarch and salt in a medium saucepan.
- Add milk and stir to dissolve cornstarch and sugar.
- Whisk in the eggs and add butter.
- Cook on medium heat & when it begins to thicken, simmer for 1 min, stirring constantly.
- Remove from heat, add vanilla extract and leave to cool.
- Pour half of this over the wafers and layer with half the bananas followed by remaining wafers.
- Combine the remaining pudding batter and bananas and spoon over the wafers - refrigerate for 4 hrs min.
- Serve chilled.
Ingredients:
60-70 vanilla wafers
1 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
2 cans (12 fl.oz. each) evaporated milk
2 beaten large eggs
1/2 tsp vanilla extract
3 tbsp butter
5 ripe but firm bananas - cut into 1/4 inch slices
1 cup frozen whipped topping, thawed
60-70 vanilla wafers
1 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
2 cans (12 fl.oz. each) evaporated milk
2 beaten large eggs
1/2 tsp vanilla extract
3 tbsp butter
5 ripe but firm bananas - cut into 1/4 inch slices
1 cup frozen whipped topping, thawed
RECIPES BY MEARL FERNANDES
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