Bobby’s Not My Mama’s Banana Pudding

In a medium saucepan, combine the milk and ¼ cup of the sugar over medium-high heat. Bring to a simmer, but do not boil.

In a medium bowl, whisk together the remaining ¼ cup sugar, the cornstarch, eggs, and salt. Whisking constantly, slowly pour the hot milk mixture into the cold mixture. Return the mixture to the saucepan. Cook gently over medium-low heat, stirring constantly, until it is thick and bubbly. Again, be sure not to let the mixture come to a boil. Remove from the heat and stir in the butter and vanilla. Cool completely to room temperature, then chill, covered with plastic wrap, for 1 hour or overnight.

In a 9-inch square baking pan, alternate the pudding, bananas, and wafers, beginning with pudding and ending with pudding. Serve with dollops of whipped topping, if you like.