Banana Wafer Pudding

This banana wafer pudding doesn’t contain egg or meringue. Therefore, it is not necessary to bake in the oven. I remarked that when I bake it, depending on the ripeness of the banana, the banana slices can become though. I made this recipe without baking for my husband’s birthday celebration and he loved it. The most expensive ingredients are the wafers. I purchased a store brand for less than $1.50 a box. The banana was about $49/lb., and the milk (2%) cost about $2.15 a gallon is a staple in my fridge. I used less than half a gallon. If your milk is about to expire or for a Sunday treat for your family, you can buy banana wafers and make this or you can also make Pudding Pie.

2 Boxes of Banana Wafers

5 Ripe Bananas

Milk Pudding

12 cups milk

1 3/4 cup flour

1Cinnamon Stick

3 cup Sugar

Direction:

Pudding

In a pot, Add the milk, cinnamon stick, flour, and sugar.

Turn the heat to medium. Stir to dissolve the ingredients into the milk. Stir constantly until it starts to boil. Boil for 1 minute. Turn the heat off. If there is lumps in the pudding, strain it but constant stirring during the cooking should prevent lumps. Take the cinnamon stick out.

Peel the bananas and slice them.

Use a rectangular baking dish or a round glass dish that can contain at least 3 quarts of water, or use more than one dish.

Regardless of the type of dish you use, lay one layer of wafers at the bottom. Choose the face of the wafer to display through the glass and thick with it. Add one layer of banana slices. Add the pudding just to cover the first layer of wafer and bananas.

Add the second layer of wafers. Lay wafers around the edges of the dish.

Add the second layer of banana slices.

Cover with the pudding. Repeat the process all the way to the top of the dish.

After the last layer of pudding, cover the top and edges with wafers.

Put in the refrigerator uncovered to cool completely overnight.

Cover until ready to serve.