Banana Pudding

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) then remove it from the heat.

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 the sugar and egg mixture, stirring constantly with a whisk. Return milk mixture to the 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 the 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 pie 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 the 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.