Mom's Chocolate Pudding with Bananas and Graham Crackers

Susan from Food Blogga

Serves 4
This recipe also works well with vanilla or banana pudding partnered with Vanilla Wafers (my brother Paul's childhood favorite). You could also mix in some shredded coconut, chopped nuts, or Cool Whip--whatever makes your little one smile.

6 tablespoons sugar
2 tablespoons cornstarch
2 cups soy milk (or skim milk)
pinch of salt
1/2 cup semi-sweet chocolate chips
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
8-10 low-fat graham crackers
1 large banana or 2 small ones, sliced

Optional garnishes:
toasted coconut shreds
chopped roasted peanuts
Cool Whip

Combine sugar and cornstarch in a medium pot over medium heat. Add 1 cup of milk, whisking until the sugar and cornstarch are dissolved. Add the second cup of milk and salt, and bring to a simmer, stirring frequently. Lower heat, cooking pudding for 10 minutes, stirring frequently. Remove pudding from heat for 2-3 minutes. Whisk in the chocolate chips. Lightly whisk one egg with vanilla extract and slowly add to the pudding, whisking constantly. (Removing it from the heat will prevent the egg from cooking). Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat.

Assemble 4 serving dishes. Place a layer of bananas on the bottom of each dish, then top with some pudding, then graham crackers, and repeat. Cover with Saran Wrap and refrigerate until chilled. Garnish with your choice of toppings.