# What You'll Need:
→ Pudding
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
08 - 1 (12 oz) box vanilla wafers (about 45-50 cookies)
09 - 4 medium ripe bananas, peeled and sliced
→ Topping
10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth and well combined.
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 about 1/2 cup of the hot milk mixture into yolks to temper, then return yolk mixture to saucepan while whisking constantly.
04 - Cook for 2-3 minutes longer, stirring until thick and smooth. Remove from heat and stir in butter and vanilla extract until fully incorporated.
05 - Transfer pudding to a bowl and press plastic wrap directly onto surface. Cool to room temperature, then refrigerate until chilled, about 1 hour.
06 - In a 2-2.5 quart serving dish, layer one-third of vanilla wafers, one-third of banana slices, and one-third of pudding. Repeat layers twice, ending with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld and set properly.
08 - Just before serving, whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe over top layer of pudding.
09 - Optionally garnish with additional wafers or banana slices. Serve chilled for best texture and flavor.
