ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana Cream Pudding

Yield 10 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Homestyle Recipes