Recipe by CandyTX
One of those recipes that have been passed down through the generations... this is a lot of work, but SO worth it... Edit to this recipe: I should say that this is one of those "until it looks right" recipes. You want the pudding thick and you may have to cook, stir, cook, you will want to stir constantly and it will be hard to stir. You also might want to refrigerate it overnight if it needs to thicken (this also makes the cookies a little mushy which I LOVE)
Top Review by usonozy
3 cups of sugar was extremely to much! It didn't turn out right at all and the instructions was not clear to use egg yolks only. When I tasted it, it tasted like pudding but full of sugar. My family would have been in a diabetic coma had I served that. This was not a good recipe in my opinion
- 3 cups sugar
- 8 tablespoons cornstarch
- 1 teaspoon salt
- 8 cups milk
- 4 eggs
- 8 tablespoons margarine
- 4 teaspoons vanilla extract
- 6 bananas, sliced
- 1 (12 ounce) box vanilla wafers
Directions See How It's Made
- In sauce pan, blend sugar, corn starch and salt.
- Add milk and stir slowly over medium heat until thick and bubbly (this will take a while).
- In small bowl, stir some of hot mixture into egg to avoid egg cooking into lumps.
- Add back into mixture and stir for 2 more minutes.
- Remove from heat.
- Add margarine and vanilla.
- Remove from heat and cool.
- Start with a layer of wafers, bananas, then pudding.
- Continue, ending with pudding on top.
- Crush some extra, if available, wafers on top.
- Refrigerate at least 2 hours.