| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 2/3 | c | Flour |
| 1/4 | ts | Salt |
| 4 | c | Milk |
| 5 | Egg yolks | |
| 1 | tb | Peanut butter |
| 1 | pk | Vanilla wafers (12-oz) |
| 6 | Bananas, medium-size, ripe, sliced | |
| 1 | Carton frozen whipped topping (8-oz), optional |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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