Banana Pudding

Thank you Taste of Home

3/4 cup sugar  
1/4 cup all-purpose flour 
1/4 teaspoon salt
3 cups 2% milk
3 eggs
1-1/2 teaspoons Vanilla Extract
58 vanilla wafers (about 8 ounces), divided
4 large ripe bananas, cut into 1/4-inch slices

• In a large saucepan, mix sugar, flour and salt. 
• Whisk in milk. 
• Cook and stir over medium heat until thickened and bubbly. 
• Reduce heat to low; cook and stir 2 minutes longer. 
• Remove from heat.
• In a small bowl, whisk eggs. 
• Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. 
• Bring to a gentle boil; cook and stir 2 minutes. 
• Remove from heat. 
• Stir in vanilla. 
• Cool 15 minutes, stirring occasionally.
• In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. 
• Repeat layers.
• Press plastic wrap onto surface of pudding. 
• Refrigerate 4 hours or overnight. 
• Just before serving, crush remaining wafers and sprinkle over top.