Banana-Caramel Pudding

• 3/4 cup skim milk
• 2 caramel candies, unwrapped
• 2 tablespoons sugar
• 2 tablespoons frozen egg substitute, thawed
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 medium banana, peeled and thinly sliced
• 8 vanilla wafers, cut in half
• 2 tablespoons frozen reduced-calorie whipped topping, thawed
• Banana slices (optional)

1. Combine milk and caramel candies in a small saucepan. Cook over medium-low heat until candies melt, stirring frequently. Combine sugar, egg substitute, and cornstarch in a small bowl. Gradually stir about one-fourth of hot mixture into egg substitute mixture; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in vanilla.
2. Layer half of banana slices and half of caramel mixture in 2 (8-ounce) ramekins. Repeat layers with remaining banana slices and caramel mixture. Arrange vanilla wafers around edge of ramekins. Cover and chill thoroughly. Top each serving with 1 tablespoon whipped topping. Garnish with additional banana slices, if desired.

milk, caramel candies, sugar, frozen egg substitute, cornstarch, vanilla, banana, vanilla wafers, frozen reducedcalorie whipped topping, banana

Taken from www.myrecipes.com/recipe/banana-caramel-pudding (may not work)