Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| ⅔ cup | Flour |
| ¼ teaspoon | Salt |
| 4 cups | Milk |
| 5 \N | Egg yolks |
| 1 tablespoon | Peanut butter |
| 1 pack | Vanilla wafers (12-oz) |
| 6 \N | Bananas, medium-size, ripe, sliced |
| 1 \N | Carton frozen whipped topping (8-oz), optional |
Serves 8
*DIRECTIONS*
Combine sugar, flour, and salt in top of a double boiler; stir in milk. Bring water to a boil. Reduce heat to low, cook, stirring constantly, 10 to 12 minutes or until slightly thickened.
Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and gently stir in peanut butter and vanilla.
Layer one-fourth of vanilla wafers in a 3-quart casserole; top with one-third of bananas. Pour one-third of filling over bananas. Repeat layers twice, ending with remaining vanilla wafers. Spread top with whipped topping, if desired. Chill. Yields 8 to 10 servings.
Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
Shared by June Hoffman, 6/93