This recipe is too simple to have the end result be so incredible. I have made the vanilla version several times as the basis for my banana pudding and my family went wild for it. I layer the wafers and bananas and then pour the warm pudding over it all. Then I top with wafers. It is best to put in fridge and let the pudding soak into the wafers and bananas so I make mine either the night before or at least several hours before serving. That is, if I can keep my husband out of it that long. I made it exactly as the recipe states and it is delicious. I am eager to try the chocolate version.

Excellent!!! I'd never made scratch pudding. It was simple and easy. I used it to make rice pudding which i'm addicted to. Just added fresh cooked rice and sprinkled cinnamon on the top. Delish!!

Amazing! I was able to make this pudding in order to modify an Amish friendship bread recipe. Tasty and extremely easy.

WOW! This is tooooooo easy! And it tasted great! I did the chocolate, and used evaporated milk, 12 oz milk, 4 oz water to get 2 cups. I also heaped the cornstarch and chocolate powder. It came out thick and creamy. Yum!

I tried this recipe because it had good reviews. I followed the directions exactly and it took a long while for the mixture to begin to bubble and thicken. It never got very thick. After almost an hour, I finally put it in a bowl and placed that in the fridge, thinking that maybe it just needed to sit. After being there for over half the night and most of the next day, it is still a thin, semi-watery gel with lumps.

To thicken the pudding I just added 1 tsp. of cream of tartar and it thickens. Make my banana pudding wonderful.

This is a great recipe! It is a huge hit with my family and they request it every time we are planning a get together. I've started adding a little extra sugar and replacing some of the milk with cream just to make it a bit more rich.

So simple to make. Must be patient and stir, stir, stir. I used my gravy whisk to ensure no lumps. I added rice, raisins, shake or two of cinnamon and nutmeg and a pinch of salt to bring out the flavors. Definitely a keeper!

The ingredients are good and simple, but the method cumbersome. I mixed the sugar and cornstarch together, added the milk one cup at a time with the vanilla, blending with a whisk. I cracked the egg in a bowl and beat it lightly while pudding was cooking at med. heat. When pudding mixture was near a simmer, I added several tablespoonsful of it to the egg to temper, then added egg to pudding mixture. NO LUMPS!! I poured finished mixture into a large bowl, put plastic wrap DIRECTLY on top to prevent skin from forming, and chilled in fridge. (I only did vanilla pudding & did add an extra teaspoon of vanilla).