1 box graham crackers 1 scant c. sugar 1 can evaporated milk with water to make 1 qt. 1/4 c. cornstarch 1/4 c. water 3 eggs 1 tsp. vanilla 3 lg. firm bananas (slices fairly thin) Mix sugar, milk, cornstarch dissolved in 1/4 cup water and eggs in large saucepan. Cook over medium heat until slightly thickened. Add sliced bananas and continue cooking until pudding is thick. Remove from heat and add vanilla. Arrange graham crackers in bottom of a 13"x9"x2" pan. Pour a layer of pudding over crackers. Repeat, alternating layers of crackers and pudding, ending with pudding. Top with graham cracker crumbs or finely chopped nuts. Cool cake and refrigerate. May be served with a generous dollop of whipped cream. |