# 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 box vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced
→ Whipped Cream Topping
10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until fully incorporated and smooth.
02 - Place saucepan over medium heat, stirring constantly until mixture thickens and just begins to bubble, approximately 6–8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Whisk approximately 1/2 cup of the hot milk mixture into yolks to temper, then return yolk mixture to saucepan while whisking constantly.
04 - Continue cooking for 2–3 minutes while stirring until thickened and smooth. Remove from heat and incorporate butter and vanilla extract until fully blended.
05 - Transfer pudding to a 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, layer one-third of vanilla wafers, one-third of banana slices, and one-third of pudding. Repeat layering process twice, finishing with pudding as top layer.
07 - Cover and refrigerate for minimum 2 hours to allow flavors to meld properly.
08 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over top pudding layer just before serving.
09 - Optionally garnish with additional vanilla wafers or banana slices. Serve chilled.
