Step 1
Line the bottom and sides of a 2 1/2-quart glass bowl with about 40 wafers.
Step 2
Combine sugar, cornstarch and salt in a medium saucepan. Little by little add the evaporated milk to dissolve the cornstarch. Beat in the eggs. Add the butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low; Bring to a slow boil and cook for 1 minute, stirring constantly. Remove from the fire. Add the vanilla extract. Cool slightly.
Step 3
Pour half of the pudding over the wafers. Cover with half of the bananas. Place the remaining vanilla wafers on top of the bananas. Combine pudding and remaining bananas; Pour over the wafers. Refrigerate for at least 4 hours. Decorate with whipped topping