#1310 - Evaporated Milk Banana Pudding

(by Shirley McNevich)

about 70 Nilla Wafers
1 cup white sugar
3 TBSP cornstarch
1/4 tsp. salt
2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 beaten eggs
3 TBSP butter
2 tsp. vanilla
5 ripe bananas (peeled and cut into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Use a 2 1/2 quart glass bowl--use about half of the Nilla Wafers to line the bottom and the sides of the bowl with wafers. In a saucepan over medium heat add white sugar, cornstarch, salt, and the first can of Carnation milk--stir until cornstarch is dissolved. Add second can of Carnation milk--stir. Add beaten eggs--stir with a whisk. Add butter--stir and cook until boiling and the milk thickens, then turn heat to low and cook for one more minute. Remove saucepan from heat--add vanilla and stir. Let the mixture cool for 10 minutes. Pour half of the milk mixture on top of the wafers in the bowl. Spread half of the coin shaped banana pieces on top of the milk mixture. Make another layer with the rest of the wafers. Add the rest of the bananas to the rest of the milk mixture in the saucepan--stir. Spoon the milk/wafer mixture on top of the last wafer layer. Let is cool to room temperature, then refrigerate overnight. Top with Cool Whip before serving.