Banana Pudding
  • 3 cups skim milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 1 1/2 teaspoons vanilla
  • Nilla wafers
  • 4 small bananas
  1. Bring 2 1/2 cups milk to a scald in a saucepan, over medium low heat, with frequent stirring. Meanwhile whisk together sugar, cornstarch, salt, and 1/2 milk. Once tiny bubbles are visible around the edge of the pan pour the cornstarch mixture into the scalded milk while stirring constantly. Continue to cook over medium-low heat, while stirring, until the mixture thickens.
  2. Cook a further 60 seconds then remove from heat. Line a deep casserole dish (mine was 9 inches round and 4 or 5 inches deep) with Nilla wafers. Layer in pudding, sliced bananas and more cookies until they are all used up (you won't need all the cookies). Chill overnight.
Comfort food extraordinaire, it's well worth making your own pudding for this delicious dish.