- 2 ½ cups milk (whole milk makes a richer pudding)
- 1 cup sugar
- 4 med. egg yolks
- 1 tbsp. vanilla extract
- 4 tbsp. flour (or ¼ cup corn starch)
- ½ tsp. salt
- 2 tbsp. butter
- 2 large ripe bananas
- Nilla vanilla wafer cookies
- Mix flour, sugar, salt.
- Mix egg yolks with a small amount of the milk and mix until smooth.
- Gradually add all milk and egg yolks, mix until smooth.
- Bring the mixture to a boil and boil until thick (about a 1 to 4 minutes).
- Remove from heat and add vanilla and butter. Cool mixture slightly.
- In a medium bowl, alternate layers of pudding, sliced bananas, and vanilla wafers. Continue layering until all pudding is used, ending with pudding.
- Seal top of pudding with waxed paper.
- Chill in refrigerator several hours before serving.
Serves 4.
Original recipe from Georgia Rhea Taylor Hall (1916 – 1984)