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Banana Pudding

Ingredients

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 8 ounces vanilla wafers (about 60 cookies), divided
  • 4 large ripe bananas, cut into 1/4-inch slices

Directions

  • 1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • 2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  • 3. In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
  • 4. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

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