Banana Pudding

I decided to make banana pudding on Monday since we had some really ripe bananas to use up. I used the recipe off the Nilla Wafer box with a couple exceptions. I substituted 1/2 cup honey for 1/2 cup of the sugar and I substituted a tub of lite cool whip for the meringue.

Modified Nilla Banana Pudding
1/2 cup honey
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
1 box Nilla Wafers
5 ripe bananas, sliced (about 3 1/2 cups), divided
1 package Cool Whip
Additional NILLA Wafers and banana slices, for garnish

1. Mix honey, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Cover with cool whip and refrigerate. Garnish with additional wafers and banana slices just before serving, if desired.

This was pretty good except the honey I used was a little too strong for the bananas and it was a bit sweeter than normal. The last time we picked up honey we got some that was extremely strong and it has overpowered every recipe it’s been used in. Matthew ate some of this last night and said it was better after a day.