# What You 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 ounce) 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
# Steps:
01 - In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth and no lumps remain.
02 - Place the saucepan over medium heat, stirring constantly, until the mixture thickens and just begins to bubble, about 6–8 minutes.
03 - In a separate bowl, lightly beat egg yolks. Whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then return the yolk mixture to the saucepan, whisking constantly.
04 - Cook for another 2–3 minutes, stirring constantly, until thick and smooth. Remove from heat and stir in butter and vanilla extract until fully incorporated.
05 - Transfer pudding to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool to room temperature. Refrigerate until chilled, about 1 hour.
06 - In a 2- to 2.5-quart serving dish or trifle bowl, layer one-third of the vanilla wafers, one-third of the banana slices, and one-third of the pudding. Repeat the layers twice, ending with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld and the dessert to set properly.
08 - Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together with an electric mixer until soft peaks form. Spread or pipe over the top layer of pudding.
09 - Optionally garnish with extra vanilla wafers or banana slices. Serve chilled for best texture and flavor.
