Banana Pudding

In a medium saucepan, whisk together the whole milk, expired sweetened condensed milk, cornstarch, and salt.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

In a separate bowl, whisk the eggs. Gradually add a small amount of the hot milk mixture to the eggs while whisking continuously. This tempers the eggs, preventing them from curdling.

Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.

Remove the pudding mixture from heat and stir in the vanilla extract.

In a serving dish or individual dessert glasses, layer vanilla wafers, sliced bananas, and pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Cover the dish with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 4 hours or overnight to allow the pudding to set and flavors to meld.

Before serving, optionally top with whipped cream and additional banana slices.

Enjoy this classic banana pudding!