My neighbor gave me a bunch of ripe bananas today, so I decided to make some gluten free banana pudding. It turned out really good–FabGrandpa ate two big bowls full. To make it:
1 cup sugar
3 cups milk
1/4 cup corn starch
1/8 tsp salt
1 tsp vanilla
5 ripe bananas
1 box of Mi-Del Arrowroot Animal Cookies
Mix the sugar and corn starch in a 4 qt pot. Add milk and salt, cook and stir over medium heat until thickened. Separate the eggs, set the whites aside. Beat the yolks well, then add a small amount of the hot mixture from the pan to the eggs, stirring well. Add the egg yolks to the pan, stir and cook until thickened, about 3 minutes.
Layer the cookies and bananas in a large bowl. Pour the pudding over the bananas and cookies.
Beat the egg whites until stiff. Add 1/3 cup sugar a little at a time, beating until stiff peaks form. Spread the meringue over the top of the pudding. Put the bowl into the oven and bake for 15-20 minutes, until the meringue is browned.