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.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.