Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Might make 2. Can’t remember.

Ingredients:

• 1/3 Cup Sugar
• 1 Tbsp. Cornstarch
• 1/4 tsp. Nutmeg
• 1/8 tsp. Salt
• 1 1/2 Cups Half and Half
• 2 Egg Yolks
• 1 Tbsp. Unsalted Butter
• 2 tsp. Vanilla
• 3-4 Bananas, sliced
• 24 Nilla wafers, coarsely crushed
• Whipped Cream, for serving

Directions:

1. Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks.
2. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes.
3. Remove from heat and add butter and vanilla.  Whisk until butter has melted.
4. Transfer pudding to a bowl and refrigerate until cold, about 3 hours.
5. In your preferred serving dish create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers.
6. Top with the remaining 1/3 of the pudding.
7. Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.

Notes: My very favorite Banana Pudding is the one served at the St James Episcopal Rotary meetings. If anyone ever finds that recipe out for me, please let me know!

Recipe Origin:

No idea