Ingredients: About 9 oz. nilla wafers 1 cup plus 2 tbs packed light brown sugar 1/4 cup plus 2 tbs all-purpose flour 3 cups whole milk 3 large eggs 3 tbs unsalted butter 1 tsp pure vanilla extract 1 cup heavy cream 2 tbs confectioners' sugar 4 tsp dark rum 3 ripe bananas, sliced crosswise (or anyway you like) [COLOR=Sienna]Chocolate Sauce[/COLOR] (recipe below) 1/2 cup toasted chopped walnuts Line the bottom and sides of a 9" square baking dish with the nilla wafers. Set aside for now.. Combine the brown sugar and flour in a medium saucepan set over medium heat, stir to combine. Add the milk, whisk, and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, whisking constantly until thick... 3 to 4 minutes. Remove from heat. Whisk the eggs in a medium bowl. Gradually whisk about 3/4 cup of the hot milk mixture into the eggs. Return the egg mixture to the saucepan with the remaining hot milk mixture and bring to a boil. Lower the temp and simmer, whisking constantly, until smooth and thick, about 2 minutes. Remove from the heat and add the butter and vanilla. Whisk until the butter is melted and the mixture is smooth. Transfer to a clean bowl and cool to room temperature. In a medium bowl, whip the cream until soft peaks begin to form. Add the confectioners' sugar and whip until stiff peaks start to form. Add the rum and whip to incorporate. Set aside in the refrigerator. Pour half of the pudding over the vanilla wafers, then top with the banana slices. Add the remaining pudding, smoothing it over the bananas. Cover tightly and chill at least 2 hours before serving. When ready to serve, top with the whipped cream, and smooth with the back of a spoon. Drizzle chocolate sauce over the cream and top with the walnuts. [COLOR=Sienna][B]CHOCOLATE SAUCE[/B] [/COLOR] 1 cup heavy cream 8 oz. semi-sweet ghiradelli chips 2 tsp pure vanilla extract In a small heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate chips in a medium heatproof bowl. Pour the cream over the chocolate and let sit for 1 minute undisturbed... Add the vanilla and whisk until the chocolate melts and the sauce is smooth and thick. Let the sauce cool slightly before using... [I]note: sometimes I cheat and can't wait this long, so I use the "old" fashioned vanilla pudding mix.. not instant, but regular.. but don't tell anyone...[/I]

Anyone know the real difference between the 2? If a recipe states to use "x" amount of onions...which do you chose from...why?