Banana Pudding

Banana Pudding
Banana Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    ripe, medium bananas (unpeeled)

  • 2

    cups 2% milk

  • 2/3

    cup sugar, divided

  • 2

    tablespoons corn starch

  • 1/4

    teaspoon salt

  • 2

    large eggs

  • 1

    tablespoon butter

  • 2

    teaspoons vanilla extract

  • 1

    (12 oz.) container frozen fat-free whipped topping, thawed and divided

  • 45

    vanilla wafers, divided

Directions

Preheat oven to 350 degrees F. Place bananas on jelly-roll pan covered in parchment paper. Bake for 20 minutes. Remove 3 bananas, cool completely. Peel and cut into 1/2 inch thick slices. Bake the remaining 2 bananas for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl and mash with a fork until smooth. Combine milk and 1/3 cup sugar in saucepan over medium-high heat. Bring to a simmer (do NOT boil). Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl, stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (3 minutes) stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding. Spread 1 cup custard evenly over the bottom of a 11x7 inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Refrigerate for 1 hour or until chilled.

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