Cookin' Outdoors with Johnny Nix                                
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Homemade Banana Pudding

1 1/2 cups sugar
4 tablespoons Flour
1/4 teaspoon salt
4 eggs
1 can evaporated milk (12 oz.)
4 cups whole milk
4 tablespoons butter
2 teaspoons vanilla
1 12 oz box vanilla wafers
6 bananas, sliced

In a large dutch oven add sugar, flour, and salt. Whisk together until completely blended. In a large bowl beat eggs and add all the milk. Beat again until eggs are completely incorporated with the milk. Add milk mixture to the flour mixture and stir until all is blended. With the dutch oven on the burner, start cooking the pudding on medium heat stirring with a whisk constantly. After 10-15 minutes and the pudding begins to thicken slightly, check to see if it is ready by dipping a tablespoon in it and running your finger down the back of it. If it leaves a clean strip, it is ready. If the pudding runs together after you run your finger down the back of the spoon, it needs to cook a little longer. It does not take long to cook and you do not want the pudding to boil. You just want it to be slightly thicken. When the pudding is slightly thick, set it off the burner and add the butter and vanilla and mix well; set aside. In a large serving bowl. Arrange a layer of bananas evenly in the bottom. On top of the bananas , arrange a layer of vanilla wafers. Pour a third of the pudding mixture over the bananas and vanilla wafers. Repeat the layers two more times. Arrange another layer of vanilla wafers evenly on top of the pudding mixture. Also, arrange vanilla wafers around the edge, pushing into the filling so only 1/2 the wafer is showing. Refrigerate at least 3 hour or overnight before serving.