| 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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