Roasted Banana Pudding

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SERVES: 10

CHILL TIME: 1 Hr

COOK TIME: 40 Min

Our Roasted Banana Pudding satisfies with the cool, sweet creaminess and comfort we all love! And many say it's even better the second day when the flavors have had more time to mix and the wafers have softened--if you can hold out!

What You'll Need

4 medium ripe unpeeled bananas
2 cups fat-free milk
1/2 cup Splenda brown sugar baking blend
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon margarine
1 teaspoon vanilla extract
1 (8-ounce) container frozen sugar-free whipped topping, thawed, divided
20 reduced-fat vanilla wafers

What to Do

Preheat oven to 375 degrees F. Cover a jelly-roll pan with parchment paper.
Place bananas on prepared pan and bake 20 minutes. Remove 2 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake remaining bananas an additional 20 minutes. Carefully peel and place the bananas in a small bowl; mash with a fork until smooth.
In a medium saucepan over medium heat, combine milk and sugar; bring to a simmer. (Do not boil.)
In a medium bowl, whisk cornstarch, salt, and eggs. Gradually add hot milk to mixture, stirring constantly with a whisk. Return milk mixture to saucepan. Cook over medium heat until thick and bubbly, stirring constantly; remove from heat. Add mashed bananas, margarine, and vanilla, stirring until margarine melts; let cool. Fold half of whipped topping into pudding.
In an 11- x 7-inch baking dish, spread half the banana mixture. Top with 9 vanilla wafers and half the banana slices. Repeat with banana mixture, 9 wafers, and banana slices. Spread remaining whipping topping evenly over top. Crush remaining vanilla wafers and sprinkle over top. Refrigerate 1 hour, or until chilled.