1teaspoonAlcirelli Vanilla Extract,
2010-12-18whole vanilla wafers or gingersnap cookies, coarsely crushed,
1Whisk milk, eggs, sugar, cornstarch and salt together in a medium heat-proof bowl. Place 2 inches of water in a 2-quart saucepan. Bring to a boil over Medium-High heat. Reduce heat to Medium-Low and place bowl with milk mixture over pot of simmering water. Whisk constantly and cook mixture 8 to 10 minutes or until thickened. (Pudding may also be cooked in the top of a double-boiler placed over simmering water.)
2Remove from heat and add vanilla; whisk to blend.
3Slice bananas; place into each of six 8-ounce bowls, evenly divided, or spread slices over bottom of a 1 1/2-quart serving dish. Place vanilla wafer in a single layer or sprinkle crumbled gingersnaps over bananas; spoot hot pudding over top. Be sure bananas are submerged in pudding.
4Let stand a few minutes to cool slightly. Garnish with crumbled gingersnaps and serve warm or refrigerate and serve cold with additional cookies, if desired.
No Nutritional Information Available