On medium heat, melt the margarine/butter and whisk in the sugar. Whisk in the salt, flour, and pre-beaten eggs. (Beating the eggs before ensures that the whites get fully incorporated into the pudding.) In small increments, begin whisking in the milk. After all the milk has been added, add the vanilla and continue whisking the pudding on medium-low heat. If the pudding begins to boil, turn the heat down a bit so it doesn't burn. If you feel that nothing is happening, feel free to turn up the heat a tiny bit. While the pudding is cooking, it's most important to keep whisking! (If you don't then the pudding will clump up.)
Take the pudding off the heat when it's just begun to thicken up, right before it's ready. (Check Notes!) (Because it's still really hot, the pudding is gonna cook some more and thicken up as it cools.) Put the bottom of the saucepan with the pudding into a bowl of ice cold water for 1 minute to cool it down a bit.
Now it's assembly time! Begin with a layer of nilla waffers, then sliced banana, and lastly pudding. Repeat those steps until you are out of pudding. The amount of each ingredient you put in every layer is up to you! I find it works best to put one flat lying layer of nila wafers, a single flat layer of banana, and enough pudding to cover both. This recipe works in in single serving sizes, like shown in the pictures, or you can make a big batch in a large bowl.
Let the pudding cool in the fridge for at least 2 hours. Serve and enjoy!
Servings 0