Roasted Banana Pudding

By Vickie

Ingredients

• 5 ripe unpeeled medium bananas (about 2 lbs)
• 2 C 2% reduced fat milk
• 2/3 C sugar divided
• 2 TBS. cornstarch
• 1/4 tsp. salt
• 2 large eggs
• 1 TBS. butter
• 2 tsp. vanilla
• 45 vanilla wafers, divided

Preparation

Step 1

1. Preheat oven 350. Place bananas covered with parchment paper in oven and bake for 20 min. Remove 3 bananas; cool completely. Bake the remaining 2 bananas for additional 20 min.
2. Peel and slice the 3 previously cooked bananas into 1/2" slices. Mash the other 2 bananas that cooked longer in a bowl until smooth.
3. Combine milk and 1/3 C sugar in a saucepan over medium-high heat. Bring to a simmer but do not boil.
4. Combine remaining 1/3 C sugar, cornstarch, salt and eggs. stir well. Gradually add hot milk mixture to sugar mixture, stirring constantly. Return milk mixture to pan.
5. Cook over medium heat until thick and bubbly (about 3 min.) stirring constantly. remove from heat.
6. Add mashed bananas, butter, and vanilla stirring until butter melts. place in a large, ice-filled bowl for 15 min. or until mixture comes to room temp, stirring occaisionally.
7. Fold in half of whipped cream topping into pudding.
8. Spread 1 C custard evenly over bottom of 11 x 7 baking dish. Top with vanilla wafers and half banana slices. Spoon jalf of remaining custard over banana. Repeat procedure with 20 wafers, bananas and custard. Spread remaining half of whipped cream topping evenly over top. Crush remaining 5 wafers; sprinkle over top; Refrigerate for 1 hr. until chilled. (10 servings.)