Did  you watch SNL last night?

No?  You were out painting the town red?

Well, you missed out.  Justin Timberlake.  ‘Nuff said.

Hope you DVR’d it.  I think you should take it easy today.  Watch TV and eat this dessert.

This dessert is classic!  I remember my Mom making it.  Dessert is always better when Moms make it.  I’m not sure if my Mom went the instant Jello pudding route or not.  (Edited:  Mom said she didn’t use instant pudding!)  Honestly, it’s delicious either way.  I suggest homemade.  After several hours minutes of whisking, I felt like I worked off the calories I was going to consume.

Vanilla Wafer Banana Pudding

Recipe slightly adapted from Brown Eyed Baker

Ingredients:

1 box of Nilla Wafters
2 large banana, cut into 1/4 inch slices

For the pudding: 2 cups whole milk
2/3 cup sugar
1/4 tsp salt
1 egg + 1 egg yolk
3 tbl cornstarch
2 tbl unsalted butter
2 tsp vanilla extract

For the whipped topping: 3/4 cup cold heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

Line the bottom of a 2 quart serving dish with vanilla wafers.  I used about 25 wafers.  On top of the wafers, place a layer of the sliced banana.  One banana worth of slices worked perfectly.  Set aside.

In a saucepan, heat the milk, sugar and salt over medium heat stirring occasionally to dissolve the sugar.  In the meantime, whisk the egg and yolk in a medium bowl until thoroughly combined.  Whisk in the cornstarch until yellow and thick, about 40 seconds.

When the milk mixture is at a full simmer, gradually whisk the milk mixture into the egg mixture.  Keep whisking to avoid eggs cooking.  Return the mixture to the saucepan.  Return to a simmer over medium heat.  Whisk constantly, about 5-7 minutes, until a few bubbles burst on the surface and the mixture is thickened and glossy.   Remove mixture from heat.  Whisk in the butter and vanilla.

Pour 1/2 of the pudding over the bananas and spread.  Repeat another layer of about 25 wafers and 2nd banana slices.  Pour 2nd 1/2 of the pudding on top and spread.  Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours.

After pudding is chilled, you can prepare the whipped topping.  Whip the heavy cream with powdered sugar and vanilla until it forms soft peaks.  I used an immersion blender to whip.  (Don’t confuse whipping with whisking on this one.  Or else you’ll be whisking for 8 minutes with nothing happening until you finally decide to read the instructions again.   Once again, I got some exercise in at least!)

Spread whipped topping on top of the pudding.  Crush the remaining vanilla wafers that are left in the box…or remaining ones you didn’t nibble on already.  Top with crushed vanilla wafers.  Store leftovers in the refrigerator.

Enjoy!