Banana Pudding (Real From Scratch) 

Great for the 4th of July, this Banana Pudding takes a little more effort, but the results are worth it! It is so good and so much better than the instant pudding versions. This is just the right size for my wife and I, but for church socials and holiday gatherings we triple the recipe!
Dish size: 1.5 quart
Ingredients:
¼ teaspoon salt
¾ cup sugar
2 Tablespoons cornstarch (heaping)
2 cups milk
1 egg (well beaten)
4 Tablespoons butter
1 teaspoon vanilla extract
Vanilla Wafers
2 Ripe Bananas
Directions:
In saucepan, blend sugar, cornstarch, and salt; add milk and stir well.
Cook milk over medium heat till thick and bubbly (stirring more as it thickens)
Beat eggs in measuring cup milk was in.
After mixture starts to bubble cook 2 minutes more.
Remove from heat.
Stir in small amount of hot mixture into beaten eggs (stirring quickly).
Pour tempered egg mixture into hot pudding mixture (stir and cook 2 minutes more).
Remove from heat, add butter & vanilla, stir until butter melts completely.
Prepare dish with layers of cookies then pudding then bananas.
Repeat until dish is full, ending with layer of pudding.
Finish with crushed cookies or topping of choice.
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