Directions

• Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• Add a little bit of milk mixture to eggs, then add egg mixture to milk mixture.
• Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• Remove from heat and add butter and vanilla. Stir until smooth.
• Using about 3 vanilla wafers per jar, break up wafers and add to the bottom of the jars.
• Slice banana and add about 3 slices of banana per jar.
• Fill the rest of the jar with pudding mixture.
• Put jars in fridge to cool completely.
• Top pudding with whipped topping and a banana slice.
• Store individual puddings in the fridge until ready to serve. Make six four ounce jars.