| 1 | Combine first 3 ingredients in top of a double boiler. |
| 2 | Gradually add milk and yolk; stir well. |
| 3 | Place over simmering water; cook 4 minutes or until smooth and thickened, stirring constantly. |
| 4 | Remove from heat; stir in banana and vanilla. |
| 5 | divide mixture evenly between 2 (6-ounce) custard cups. |
| 6 | Arrange 4 cookies around edge of each cup, pushing cookies into pudding. |
| 7 | Cover with plastic wrap; chill at least 2 hours. |
| 8 | Yield: 2 servings. |
| 9 | per serving: 282 calories; 8g fat (24% calories from fat); 6g protein; 49g carbohydrate; 108 mg cholesterol; 258mg sodium recipe by: cooking light, jan/feb 1994, page 86 |
