I never knew I was a fan of banana pudding. I always new I loved cool whip ... I mean who doesn't? But I saw this picture of some banana pudding on Cooking Light and I just had to try it! It was so yummy! I tweaked the recipe a bit when I made my own version so take a looksy below.
3 ripe large bananas or 4 small
2 cups 2% reduced-fat milk
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container frozen cool whip, thawed
50 vanilla wafers
1. Slice 2 bananas into 1/2-inch-thick slices and set aside. Place remaining banana in a small bowl, and mash with a fork until smooth.
2. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
3. Combine remaining 1/3 cup sugar, flour, salt, and eggs in a medium bowl; stir well with a whisk.
4. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
5. Add mashed bananas, butter, and vanilla, and stir until butter melts. Let mixture come to room temperature, stirring occasionally (takes about 15 minutes). This is important.
6. Once cooled, fold half of the cool whip into the pudding.
7. Spread 1 cup of your pudding evenly over the bottom of your dish. Top with your banana slices and then 15 or so of your vanilla wafers. Keep repeating these layers until you get to the top. Spread remaining half of cool whip evenly over the top and crush remaining 8 or so wafers over the top. Refrigerate for 2 hours. Serve cold.
This recipe is adapted from Cooking Light.