Banana-Caramel Pudding

Ingredients

• 1 medium banana peeled thinly sliced
• 2  caramel candies 
• 1 tablespoon cornstarch 
• 2 tablespoons egg substitute frozen thawed
• 0.8 cup skim milk 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 
• 8  vanilla wafers cut in half
• 2 tablespoons non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• sauce pan
• ramekin

Directions

1. Combine milk and caramel candies in a small saucepan. Cook over medium-low heat until candies melt, stirring frequently.
2. 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.
3. Remove from heat; stir in vanilla.
4. 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.
5. Garnish with additional banana slices, if desired.