Banana Pudding

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 100
• 1 1/8 quarts cornstarch
• 1 1/4 quarts sugar
• 1 tablespoon salt
• 4 1/2 cups water
• 2 gallons milk
• 3 cups eggs, slightly beaten, 14 eggs
• 1/3 cup vanilla
• 2 tablespoons banana extract
• 12 (12 ounce) boxes vanilla wafers or 13 (7 1/4 ounce) pepperidge farm chessmen butter cookies
• 70 medium ripe bananas
• 3 1/2 cups egg whites, 28 egg whites
• 1/2 teaspoon salt
• 3 1/2 cups sugar

Recipe

• 1 1. blend the (1qt. 2/3 cup) cornstarch, sugar, and salt with the water.
• 2 2. heat (2 gal) milk over hot water, add cornstarch mixture, and cook until thickened, stirring constantly.
• 3 3. cover and continue cooking 25 minutes, stirring occasionally. remove from heat.
• 4 4.beat about 1 quart of hot mixture into the (14 eggs slightly beaten) eggs. blend slowly into remaining hot mixture.
• 5 5. cook over hot water about 5 minutes, continuing to stir. remove from heat. blend in vanilla and banana extract.
• 6 6. cool quickly, stirring occasionally.
• 7 7. in a large pan, layer wafers or butter cookies at botom, spread a layer of the pudding on top then a layer of bananas, then a layer of pudding, layer the cookies on top. enjoy.
• 8 optional: meringue topping.
• 9 1. beat (28) egg whites and salt in mixer on medium speed until whites are stiff but not dry.
• 10 2. gradually add sugar, beating until well blended.
• 11 spread on top of banana pudding, bake in 400* oven until brown.