Here's the continuation of the wanted-banana-pudding-but-didn't-have-wafers saga. Part 2, if you will.
(Adapted from good Ol' Betty Crocker)
1/3 cup sugar
2 Tbsp Arrowroot Powder (or potato starch)
1/2 tsp salt
2 1/2 cups dairy free milk (we use Original Coconut Milk)
1 tsp real vanilla
2 egg yolks
2 Tbsp butter
In a medium saucepan, whisk sugar, arrowroot powder, and salt together. Over medium heat, whisk in milk. Stirring periodically bring up to a boil, allow to boil and thicken for about 1-2 minutes.
I always separate my egg yolks into the milk measuring cup to make this next part easy. Pour about 1/3-1/2 of the hot mixture into the yolks, whisking constantly so the eggs don't scramble--aka tempering the yolks. Add this back to the pan and allow to come back up to a boil again for one minute. Add the vanilla and butter, stirring until butter is melted in. Remove from heat.
Pour into a large bowl, cover well with plastic wrap and refrigerate. I do this overnight because if not someone (my husband, cough cough) will eat it.
In the morning:
1 recipe Vanilla Pudding
2 large, ripe bananas, sliced
1/2 container So Delicious Coconut Whipped Topping (thawed in your fridge)
1 recipe Gluten Free Vanilla Wafers
I was ghetto and just sliced into the whipped topping, cutting it in half, and let it thaw on top of the pudding over night (putting the remainder back in the deep freeze to hoard for later). Anywho, gently fold the whipped topping into your pudding. Then mix in your bananas (you can do this trifle-style, but who has time for that nonsense). I like to do this first thing in the morning so it can get nice and banana-like to serve at dinner. You could add the bananas when the pudding is still hot, you may just break them up a bit adding the whipped topping in.
I then pushed as many vanilla wafers down the side and put a whole bunch on top. We like lots.
There you are! I know it seems like a ton of steps but it's all easy stuff and the taste is wonderful.