Banana Pudding

Submitted by K Speigle
Submitted by K Speigle
This is a great southern dessert for the holidays or any large gathering.


8 to 10


1 box Nilla Wafers (reduced fat) 2 bananas 1 ½ cups sugar 6 tablespoons cornstarch ½ teaspoon salt 4 cups (2% milk) 6 slightly beaten egg yolks 4 tablespoons butter or margarine 2 teaspoons vanilla

Nutritional information

No nutrition information available


Separate the eggs first and set aside. In a large saucepan, on medium heat, combine sugar, cornstarch and salt. Add milk gradually ½ cup at a time while stirring constantly. Then cook and stir until you see the mixture start to boil. (Don't stop stirring) Then cook & stir for 2 more minutes. Remove from heat and add about 1 cup of the hot mixture to the eggs until blended. Then cook & stir for another 2 minutes and remove from heat. Stir in the butter and vanilla and set aside. Layer the bottom of a large casserole dish with the wafers. Then slice the bananas over them. Then add half of the pudding & repeat. Then top with the remaining wafers. Cover & refrigerate for at least 4 hours to soften the wafers. You can also cut this recipe in half for smaller gatherings.