Banana Pudding

Banana Pudding
Makes 8
Prep 10 m
Cook 5 m
Chill 180 m
Chill or overnight



  1. 1 of 3 Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely.
  2. 2 of 3 In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.
  3. 3 of 3 Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.
Nutrition Information for Banana Pudding
Servings Per Recipe: 8
Per Serving: 523 kcal cal., 218 mg chol., 25 g Fat, total, 76 g carb., 13 g sat. fat, 7 g pro., 2 g fiber, 126 mg sodium