Serves about 3-4 with large-ish servings.

1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
2 cups vanilla soy milk
1 tsp vanilla
2 well-ripened (but not over-ripe) bananas chopped into chunks
Vanilla wafers (~1/2 box)

1/3 cup sugar 3 tbsp cornstarch 1/8 tsp salt 2 cup s vanilla soy milk 1 tsp vanilla 2 well-ripened (but not over-ripe) bananas chopped into chunks

Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the soy milk, whisking constantly to avoid lumps.

After all milk is added and lumps removed, turn heat on low and cook the mixture, stirring constantly until thickened. Cook for an additional 2 to 3 minutes, whisking regularly.

Remove the pudding from the heat and add the vanilla and banana chunks. Let cool for ten minutes, stirring now and then.

While pudding is cooling, place one layer of vanilla wafers in the bottom of serving dish.

Once cooled, pour the pudding into serving dish over the wafers. Add another layers of wafers on top.

Chill in the refrigerator until firm, about 2 to 3 hours.