Light and Creamy Banana Pudding

Instructions

1. In a saucepan, combine milk, egg, Splenda Sweetener, cornstarch, and salt; whisk until smooth. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in butter and vanilla extract.
2. Place 2 vanilla wafers in each of 4 (1-cup) dessert dishes; divide half of the banana slices among cups.
3. Top bananas with ¼ cup of the warm pudding. Repeat layering with 2 more of the wafers per cup, remaining banana slices, and remaining pudding. (Cover bananas with pudding to prevent browning.)
4. Cover surface of each pudding directly with plastic wrap; refrigerate 2 hours or until chilled.
5. Garnish each pudding with 2 vanilla wafers and a dollop of whipped topping.