On medium low heat in a large sauce pan place sugar, flour, salt, and milk. Stir until mixture is completely blended. When mixture begins to softly boil, cook for 2 minutes, stirring constantly. The pudding will begin to thicken.
Remove from heat and add 1/2 cup of hot mixture to beaten eggs and stir until blended. Place pudding mixture back on stove on medium heat and add egg mixture, continue cooking for 3 minutes longer. After 3 minutes turn heat off, add butter and vanilla, beat until blended. Remove from stove and let cool for about ten minutes while you prepare the pan and vanilla wafers.
Spray a 9x13 baking pan with non stick spray and place vanilla wafers to cover the bottom and sides of baking pan. Slice bananas and cover the wafers with bananas. Pour pudding in pan, covering bananas and wafers. Place banana pudding in refrigerate until completely cooled.
When pudding has cooled and set, cover completely with whipped topping. Place plastic wrap on any leftovers and store in refrigerate.
Haven't had this at cracker barrel but it was delicious. served it at Thanksgiving dinner and everyone really enjoyed it. I made it for those who didn't care for the standard pumpkin or pecan pies.
May 15, 2013
This is a great crowd pleaser! Very good, a little time consuming but def. worth it. this will be my go to recipe for any family function.
Jun 26, 2012
fresh better than the pudding box and simple ps tonite 6/26/2012 will be my 3rd time making it for the family
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