Ingredients:
- For the Pudding:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the Topping:
- 3 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Assembly:
- 1 box vanilla wafers
- 3-4 ripe bananas, sliced
Instructions:
- Make the Pudding:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Whisk in the egg yolks one at a time, then stir in the vanilla extract.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and let cool slightly.
- Make the Whipped Cream Topping:
- In a large bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form.
- Gradually beat in the powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Pudding:
- In a 9×13 inch baking dish, layer half of the vanilla wafers.
- Spread half of the cooled pudding over the wafers.
- Top with half of the sliced bananas.
- Repeat the layers of wafers, pudding, and bananas.
- Spread the whipped cream topping over the top.
- Chill and Serve:
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled.
Tips:
- For a richer flavor, use half-and-half instead of milk.
- For a more decadent dessert, add a layer of caramel sauce or chocolate sauce between the layers of pudding and bananas.
- To prevent the bananas from browning, toss them in a mixture of lemon juice and water before adding them to the pudding.
Enjoy this classic comfort food!