Classic Southern comfort dessert (Print Version)
# Ingredients:
→ Pudding Base
01 -
4 cups half and half
02 -
4 large egg yolks
03 -
1½ cups granulated white sugar
04 -
1/4 cup cornstarch
05 -
1/4 tsp salt
06 -
4 Tbsp unsalted butter, cubed
07 -
2 tsp pure vanilla extract
08 -
1 box vanilla wafer cookies
09 -
4 large ripe bananas, sliced
→ Whipped Cream Topping
10 -
1¼ cups heavy whipping cream
11 -
1/4 cup confectioners' sugar
# Instructions:
01 -
Whisk together the half-and-half, egg yolks, sugar, cornstarch and salt together in a medium saucepan over medium-low heat. Cook the mixture, stirring constantly, about 15 minutes or so until the mixture has thickened to a pudding-like consistency.
02 -
Remove from the heat, and stir in the butter and vanilla extract, stirring until the butter melts completely.
03 -
In a 2-qt/8x8" baking dish, add the vanilla wafer cookies in an even, single layer, followed by half of the sliced bananas. Spread half of the warm pudding evenly over the banana and cookie layer. Repeat with another layer of cookies and the remaining bananas; top with the remaining pudding mixture.
04 -
Place plastic wrap directly on top of the pudding mixture to prevent a pudding "skin" from forming. Place the dish in the fridge to chill and set overnight, or at least 8 hours.
05 -
Just before serving, make your whipped cream: In the bowl of a stand mixer, whip the heavy whipping cream and confectioners' sugar together with the whisk attachment for 5-7 minutes, or until stiff peaks form.
06 -
Spread the whipped cream evenly over the banana pudding layer. Crush some remaining vanilla wafer cookies in your hands and sprinkle the crumbs over the top. Serve immediately, or store leftovers covered in the fridge.
# Notes:
01 -
The pudding needs to chill for at least 8 hours, so plan accordingly.
02 -
For best results, use ripe but firm bananas that aren't too soft or brown.
03 -
You can add crushed vanilla wafers between layers for extra texture.