In the South, where this dessert is a favorite, the pudding is usually served on a bed of vanilla wafers. This lightened version achieves the same flavor profile with vanilla wafer crumbs and low-fat milk.
2 cups 2 percent milk
1/2 cup sugar
2 Tbsp. cornstarch
1. tsp. vanilla extract
1 Tbsp. butter
1 cup vanilla wafer crumbs
3 large bananas, sliced into 1/4-inch rounds
Pour milk into a saucepan. In a bowl, mix sugar with cornstarch, and stir it into milk. Bring milk to a simmer over low heat, but do not let it boil. In a separate bowl, lightly beat eggs with a fork. Pour about 1/2 cup of the warm milk mixture into eggs, and whisk together. Pour into saucepan and simmer, whisking constantly, until thick and bubbly, 3–4 minutes. Remove from heat. Stir in vanilla extract and butter, continuing to stir until the butter melts. Set aside, whisking occasionally to avoid lumps.
Line the bottom of an approximately 8-inch round serving dish with 1/3 of wafer crumbs and 1/2 of banana slices. Pour 1/2 of pudding on top. Sprinkle with 1/3 of wafer crumbs and repeat a banana-pudding layer. Top with remaining crushed wafers. Cover with plastic wrap and chill at least 3 hours before serving.
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