Homemade vanilla pudding paired with Nilla Wafers and banana slices has been around as long as I can remember. It screams down-home goodness and when you add individual mason jars to the mix, you’re bound to get irresistible reviews of portable, bottled up happiness. July 2017 has been the month of all things in a mason jar, so why stop now? Once more, the Target dollar bin finds were my vessel du jour when I created this late last night.
To make your own banana puddings in jar, you’ll need about half of a box of Nilla Wafers by Nabisco. I try to find the mini wafers as they fit more easily into small openings. I put four mini cookies in the bottom of the jar, followed with four slices of bananas, then pour hot, fresh vanilla pudding over top. Next, add one more layer of Nilla Wafers and bananas, then top each cup with whipped cream.
Patience at the stove is the only hard part of this recipe, as the pudding slowly cooks over medium heat until it is done. We’re not talking about hours on end, but it will set you back about a half hour of standing and stirring. It will be worth it though. You will definitely want to lick the spoon and be glad you invested your time wisely. The warm vanilla pudding will be creamy and perfectly smooth.
- 1 cup sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 6 cups cold milk
Cook on medium heat in a large sauce pan until the mixture becomes thick and bubbly, approximately 30 minutes, stirring continuously. When it gets to this point, continue to cook and stir an additional 2 minutes. Remove from heat.
- 3 eggs, lightly beaten
- 6 tablespoons butter
- 2 tablespoons vanilla
Gradually stir in about 3 cups of the hot mixture into the beaten eggs, then transfer the eggs and pudding back into the pan. Stir in the butter and vanilla until smooth, then pour into one bowl or individual jars, cups, or bowls. Cover hot the pudding directly with some plastic wrap, wax paper or a lid to prevent the top from drying out.