An old fashioned dessert that is quick and simple to make, banana pudding is a luscious Southern treat consisting of layers of custard, wafer cookies, and banana slices topped with whipping cream. This recipe, adapted from The Blue Willow Inn Cookbook by Jane & Michael Stern, is so easy to make that the whole thing can be done in ten minutes, although you need to chill the dessert in the refrigerator after assembling it. You can use vanilla wafer cookies, as suggested in this recipe or you can also use ladyfingers. Instead of whipped cream, you can also top the banana pudding with meringue.

Ingredients

6 tablespoons all purpose flour
8 tablespoons granulated sugar
Salt
2 eggs (beaten)
4 cups milk
Vanilla wafer cookies
5 bananas (peeled and sliced)
9 oz. refrigerated whipped topping

Preparation Instructions
1. Pour the flour, sugar, a dash of salt, and the eggs in a saucepan over medium heat. A small amount at a time, add the milk, stirring and cooking constantly until thickened. Cool completely.

2. Line a casserole dish with the waffer cookies. Layer the banana slices over the cookies. Layer the flour mixture over the bananas. Repeat until all the ingredients are used up, ending with the flour mixture.

3. Spoon the whipped topping over the whole and refrigerate until chilled thoroughly.