Peanut Butter-Banana Pudding from Ken Kittrell, Sterling on the Lake Mixed Doubles C3
1 cup sugar
3 Tbsp. all-purpose flour
Dash of salt
2 large eggs, lightly beaten
3 cups milk
2 Tbsp. butter or margarine
1 tsp. vanilla extract
½ cup creamy peanut butter
1 9 oz. package chocolate wafers
4 medium bananas, sliced and divided
1 8 oz. container frozen whipped topping, thawed
½ cup unsalted, dry-roasted peanuts
Combine first three ingredients in a heavy saucepan; whisk in eggs and milk, and cook while whisking constantly over low heat until thickened (about 25 minutes). Remove pan from heat, and stir in butter and vanilla. Set custard aside.
Spread ½ teaspoon peanut butter between two chocolate wafers, forming a sandwich; repeat with remaining peanut butter and wafers. Place sandwich cookies in the bottom of a 3-quart bowl; top with banana slices. Pour custard over bananas; cover and chill 4 hours.
Spread whipped topping evenly over custard, and sprinkle with peanuts before serving.
