Roasted Banana Pudding

            Banana desserts pretty much own my heart...especially when you make home
            made pudding to go along with it! Something magical happen when you roast
            bananas. This is my first time doing it and I can't wait to roast more! This is a
            perfect late Summer indulgence!! Enjoy.

                                                   Roasted Banana Pudding

            5 ripe unpeeled bananas
            2 cups 2% milk
            2/3 cups sugar divided
            2 tablespoons cornstarch
            1/4 teaspoon salt
            2 large eggs
            1 tablespoon butter
            2 teaspoons vanilla extract
            1 (12 ounce) container whipped topping. fat free or not
            45 vanilla wafers, divided

            1) Preheat oven to 350 degrees.
            2) Place bananas on a baking sheet and bake for 20 minutes. Remove 3 bananas,
            cool completely. Peel and cut into 1/2 inch thick slices. Bake the remaining 2
            bananas at 350 degrees for an additional 20 minutes. Carefully peel and place
            the 2 bananas in a small bowl and mash with a fork until smooth.
            3) Combine the milk and 1/3 cup of sugar in saucepan over medium-high heat.
            Bring to a simmer ( do not boil).
            4) Combine remaining 1/3 cup sugar, cornstarch, salt and eggs in medium bowl
            stir well with whisk. Gradually add hot milk mixture to sugar mixture, stirring
            constantly with a whisk. Return milk mixture to pan. Cook over medium heat
            until thick and bubbly ( about 3 minutes ) stirring constantly. Remove from
            heat. Add mashed bananas, butter and vanilla, stirring until butter melts. Place
            pan in a large ice-filled bowl for 15 minutes or until mixture comes to room
            temperature, stirring occasionally. Fold half of the whipped topping into the
            pudding.
            5) Spread 1 cup of custard evenly over the bottom of a 11x7 inch baking dish.
            Top with 20 wafers and half banana slices. Spoon half of remaining custard
            over bananas slices, and custard. Spread remaining half of whipped topping
            evenly over top. Crush remaining 5 wafers and sprinkle on top. Refrigerate
            for one hour or more. Serve in cups.