Banana Custard Pudding

Ingredients: 1/2 cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 1/2 cups milk 3 egg yolks, beaten 1 teaspoon vanilla 1 medium banana, sliced fresh mint for garnish (optional)

Directions: In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cook over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Stir a small amount into egg mixture, stirring well before adding egg yolk mixture to the pan and blending well, continue to cook until thickened. Remove from the heat and add in vanilla. Chill for 1 hour and then stir in bananas just before serving. Garnish with mint if desired. Yeild: 4 servings

Butterfinger Dessert

Ingredients: 2 cups crushed graham crackers 1 cup crushed soda crackers 1/2 cup margerine, melted 2 (4 ounce) packages instant vanilla pudding 2 cups milk 1 quart vanilla ice cream butterfinger candy bars 1 (12 ounce) container cool whip

Directions: Mix all the cracker crumbs with the margerine and press into a 9 x 13 inch pan. Mix instant pudding with milk and add the vanilla ice cream. Spread mixture onto the prepared crust and chill for 1 hour to set. Spread the top with coolwhip and top with crushed butterfingers.

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