Banana Pudding

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Preparation time:
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Difficulty: Easy - for beginners


60 to 70 vanilla wafers
1 cup sugar
3 Tablespoons corn starch
1/4 teaspoon salt
2 cans (12ounce each) evaporated milk,
2 large eggs, slightly beaten
3 tablespoons butter, cut into pieces
1 1/2 teaspoon vanilla extract
5 ripe but firm bananas cut into 1/4 inch slices
1 container (8 ounce) whipped topping, thawed


line bottom and sides of 2 1/2 quart glass bowl with about 40 wafers. Combine sugar, cornstarch, and salt in medium saucepan. Gradually stir in milkto cornstarch. Whisk in eggs, Add butter. Cook over medium heat, stirring constantly until mixture starts to thicken. Reduce heat to low, bring to simmer and cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract and let cool slightly, Pour half of pudding over wafers. top with half of bananas. Layer remaining vanilla wafers over bananas. combine remaining pudding and bananas and spoon over the wafers. Refrigerate for at least 5 hours. Serve topped with whipped topping.

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