Homemade Nillas + Homemade Vanilla Pudding=....

This will be kind of a long post, but bear with me.

Silly me for thinking "lets make EVERYTHING for the banana pudding" instead of like a sane person with two kids, who buys a box of Jell-O and Nilla Wafers....

Trust me though, the taste of this banana pudding (compared to the boxed version) is far, far better.

So I'll break this post down into three parts for you, all of them combined make an amazing banana pudding and each individual recipe makes a great snack/dessert on their own!

Enjoy and Happy Labor Day!

For the Vanilla Wafers:
(makes about 4 dozen cookies)
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla
1 1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
2. In your stand mixer fitted with the paddle attachment, cream together the butter and sugars. Beat in the egg and vanilla. 
3. In a medium bowl, whisk together the flour, salt and baking powder. Dump flour mixture into the butter mixture and beat until just combined. 
4. Roll small balls, about the diameter of a nickel and place onto prepared baking sheet. Spacing about an inch in between the cookies. 
5. Bake for about 15 minutes, checking on them the last minute or so. You want a golden brown cookies. Baking time will vary depending on how small or big you want your cookies (the nickel size mimics the store bought ones).
6. Cool on baking sheet then transfer to wire rack.
7. Store in an airtight container or Ziploc bag.

Vanilla Pudding:
(2 cups)
1/3 cup granulated sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk
3 large egg yolks
3 Tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla

Combine the sugar, cornstarch and salt in a medium saucepan and whisk. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Once smooth, mix in the egg yolks and remaining milk.
Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and bubble, about 5 minutes. Reduce the heat to medium-low and switch to a rubber spatula. Stir constantly, making sure to scrape the bottom and sides of the pan, until the pudding makes ribbons when dropped on itself.
Remove from the heat and stir in the butter and vanilla until the butter is completely melted and incorporated. Immediately transfer to a resealable container. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator for about 2 hours.

For the Banana Pudding:
2 bananas, sliced
Vanilla Wafers
Vanilla Pudding
Whipped cream for topping

In the container of your choice, layer Vanilla Wafers, then banana slicers. Lightly spread a layer of vanilla pudding over the 2. Continue this pattern again. I found for the size dish I used, that more vanilla pudding would have been nice.
Cover with plastic wrap and let set up in the fridge.

Portion out individual servings (if you haven't already set it up this way) and top with whipped cream.

The Vanilla Wafers hold up wonderfully to the pudding and the taste is sublime.

Make this tonight!!