Mix, off heat, in heavy bottomed pan:
- 4 cups whole milk
- 3/4 cup natural sugar
- 6 Tbsp corn starch
- 1/2 tsp salt
When mixed, put pan on medium heat. Stir, to thicken, as it heats up. Do not boil. Watch the steam and little bubbles, on the outside of the pan. Turn heat down and remove pan, from stove, if it starts to boil.
Cook, stirring, constantly, until the pudding sticks to the back of the spoon.
Remove from heat and add 2 Tbsp butter and 2 tsp vanilla extra.
Line bottom 9×13 baking dish with Nilla Wafers. Add one layer, on the sides, around the dish. (I’ve used the mini Nilla wafers, 1/2 box on the bottom, and then sprinkled freely over the top of the pudding.)
Slice 2 large bananas to cover the Nilla Wafers.
Pour pudding over the top and let sit for 10-15 minutes, to cool.
Cover the pudding (not the pan, but sit it on the top of the entire surface of the pudding) with plastic wrap. Refrigerate 3-4 hours. (If you do not cover the pudding, a thick skin will form, on the top.)
Top with freshly whipped Cream. (2 cups heavy whipping cream, whipped with 2 Tbsp natural sugar) and serve.