Yeah Wizardnm, we both love the skin too. Don't worry, you get a nice thick skin. I always laugh at recipes that say to put plactic down on surface. Hah.. noooo way. To tell you the truth, I think I tend to make the pudding even thicker this way because on the stovetop as soon as it starts to boil/thicken you take it off because you know it's going to burn/stick/ruin a pot. I sure don't miss cleaning those pudding pots. Sorry to keep going on about simple pudding, but hey.. easy fast pudding has been a big deal. One of my fave cooking tips.

here is the recipe I use at work. 2 cups milk 1/3 cup sugar 1/4 cup cornstarch 4 egg yolks sprinkle of salt Mix all the ingredients together in a microwave safe bowl. I use a 2 quart pyrex glass bowl. Microwave for 2 minutes and stir. Repeat this 2 or 3 more times. It depends upon your microwave as how long it will take. We only have a small one at work. I dont know the wattage. Peel and slice your bananas into 7up or orange juice to prevent them from turning black to fast. Let set for a couple of minutes and drain real well and add to pudding mixture. Put into a baked pie shell or a graham cracker crust. Top with meringue made with the remaining 4 egg whites and bake at 400 degrees for 13 minutes or until desired color. Or you can skip the meringue and use whip cream on top. The salt may be omitted, all it is for is that it takes the really sweet taste out of it and makes it taste much better. THIS SAME RECIPE MAY BE USED FOR COCONUT CREAM PIE.THE ONLY DIFFERENCE IS THAT YOU OMIT THE BANANAS AND ADD A 1/3 CUP OR MORE OF TOASTED COCONUT. IF YOU TOAST THE COCONUT IT GIVES IT A STRONGER FLAVOR. I USE THE MICROWAVE TO TOAST IT. PUT IT ON A PLATE AND MICROWAVE IT UNTIL IT IS CRISP AND BROWNED. BE SURE TO CHECK IT EVERY FEW SECONDS AND STIR IT WHEN YOU CHECK IT OR IT WILL BURN IN ONE SPOT AND NOT BROWN IN THE OTHER SPOTS. THIS IS REALLY EASY. If anyone has any questions or would like a similar recipe for butterscotch pudding please let me know. In fact I was thinking with Marilyn Sues recipe which sounds really good I think my butterscotch recipe might work.

Here is the "Original Nilla Wafers Banana Pudding." I still have this recipe that I cut from the back of the box of wafers many years ago. NILLA WAFERS ORIGINAL BANANA PUDDING 3/4 c. granulated sugar 1/3 c. all-purpose flour Dash of salt 4 eggs, separated, at room temperature 2 c. milk 1/2 tsp. vanilla extract 35 to 45 Nilla Wafers 5 to 6 med. size fully ripe bananas, sliced (reserve 1 banana and 10-12 wafers for garnish*.) Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas. Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees for 5 minutes or until delicately browned. Cool slightly or chill. If you have some kind of new sauce pan you can probably cook the pudding okay, but it will scorch easily. Better to use a double boiler. *I don't do the garnish, and I think the pudding is not complete without the meringue. Instant pudding ... no way! This is a classic dessert and should not be tampered with. Sue

FYI, I measured out 3 cups finely ground vanilla wafers. That will help save on the math :o) Plus I made 1 1/2 custard recipe so I could have some for the top. Had to use toothpicks though to keep it from sliding. It is a keeper recipe for me as my family loves real banana pudding and this cake tops it. Made the cakes on Friday, Saturday the custard and assembled Sunday morning.