# What You'll Need:
→ Pudding Base
01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract
→ Assembly Components
08 - 1 (12 oz) box vanilla wafers (about 45-50 cookies)
09 - 4 medium ripe bananas, peeled and sliced
→ Whipped Cream Topping
10 - 1 cup heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in milk until smooth and no lumps remain.
02 - Place saucepan over medium heat, stirring constantly until mixture thickens and begins to bubble, approximately 6-8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Whisk approximately 1/2 cup of hot milk mixture into yolks to temper, then return entire mixture to saucepan while whisking constantly.
04 - Cook for 2-3 minutes additional minutes, stirring continuously until thickened and smooth. Remove from heat and stir in butter and vanilla extract until fully incorporated.
05 - Transfer pudding to a clean bowl. Press plastic wrap directly onto surface to prevent skin formation. Cool to room temperature, then refrigerate until chilled, approximately 1 hour.
06 - In a 2-2.5 quart serving dish or trifle bowl, arrange one-third of vanilla wafers, followed by one-third of banana slices, then one-third of pudding. Repeat layering process twice more, ending with pudding as the top layer.
07 - Cover dish and refrigerate for minimum 2 hours to allow flavors to meld and set properly.
08 - Just before serving, whip heavy cream, powdered sugar, and vanilla extract together using electric mixer until soft peaks form and mixture holds shape.
09 - Spread or pipe whipped cream over top layer of pudding. Optionally garnish with additional vanilla wafers or banana slices. Serve immediately while chilled.
