# What You 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 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
# Step-by-step guide:
01 - In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in whole milk until smooth.
02 - Place the saucepan over medium heat, stirring constantly until the mixture thickens and just begins to bubble, about 6 to 8 minutes.
03 - In a separate bowl, lightly beat egg yolks. Whisk approximately 1/2 cup of the hot milk mixture into the yolks to temper, then return the yolk mixture to the saucepan, whisking constantly.
04 - Continue cooking for an additional 2 to 3 minutes, stirring, until thick and smooth. Remove from heat and stir in unsalted 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. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
06 - In a 2- to 2.5-quart serving dish or trifle bowl, layer one-third of vanilla wafers, one-third of banana slices, and one-third of the pudding. Repeat twice, ending with pudding on top.
07 - Cover the layered dish and refrigerate for at least 2 hours to allow flavors to meld.
08 - Just before serving, whip heavy cream, powdered sugar, and vanilla extract together using an electric mixer until soft peaks form. Spread or pipe over the pudding's top layer.
09 - Optionally garnish with additional vanilla wafers or banana slices. Serve chilled.
