Banana Pudding Layered Dessert

# What You'll Need:

→ Pudding

01 - 3/4 cup granulated sugar

02 - 1/4 cup cornstarch

03 - 1/4 tsp salt

04 - 3 cups whole milk

05 - 4 large egg yolks

06 - 2 tbsp unsalted butter

07 - 2 tsp vanilla extract

→ Assembly

08 - 1 box vanilla wafers (about 45–50 cookies)

09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream

11 - 2 tbsp powdered sugar

12 - 1/2 tsp vanilla extract

# Directions:

01 - In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until evenly mixed.

02 - Gradually whisk in whole milk until the mixture is smooth. Place over medium heat and stir constantly until thickened and just boiling, about 6 to 8 minutes.

03 - Lightly beat egg yolks in a separate bowl. Slowly whisk approximately half a cup of the hot milk mixture into the yolks to temper, then return the yolk mixture to the saucepan, stirring constantly.

04 - Continue cooking for 2 to 3 minutes, stirring until thick and smooth. Remove from heat and blend in unsalted butter and vanilla extract thoroughly.

05 - Transfer pudding to a bowl and press plastic wrap directly onto the surface to prevent skin formation. Allow to cool to room temperature, then refrigerate for 1 hour until chilled.

06 - In a serving dish or trifle bowl (approximately 8 to 10 cups capacity), layer one-third of vanilla wafers, one-third of banana slices, and one-third of the pudding. Repeat twice, finishing with pudding on top.

07 - Cover assembly and refrigerate for a minimum of 2 hours to let flavors meld and pudding set.

08 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the final pudding layer before serving.

09 - Optionally adorn with additional vanilla wafers or banana slices. Serve chilled.

# Expert Advice:

01 -

It actually tastes better the next day when the wafers soften just slightly and the flavors meld together into something almost cake-like.
You can make the pudding hours ahead, so it's perfect for dinner parties when you need one less thing to think about.
It feels fancy enough for Sunday dinner but honestly tastes like home, which is the best combination.

02 -

Tempering the eggs is not optional if you want creamy pudding; skipping this step or rushing it will give you a grainy texture that's hard to fix.
The waiting time between making the pudding and assembling and then the final chill are not filler steps, they're where the magic happens and the wafers soften into something almost cake-like.

03 -