Banana Cream Pudding

Oxmoor House
10 servings

Ingredients

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1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 (12-ounce) package vanilla wafers
4 large bananas, peeled and sliced
1 cup whipping cream, whipped

Preparation

Combine sugar and corn starch in top of a double boiler; add milk and eggs, beating well with a wire whisk. Place over boiling water and cook, stirring constantly with a metal spoon, until mixture thickens and heavily coats the spoon. Remove from heat, and let cool to room temperature.

Line bottom of a 2-quart baking dish with one - third of vanilla wafers. Arrange half of sliced bananas over wafers; top with half each of custard and whipped cream. Repeat layers, reserving remaining one-third of vanilla wafers to garnish top of pudding.

Cover and refrigerate at least 5 hours. Spoon into individual serving bowls, and serve chilled.

Created date

February 2010