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Recipe Summary

prep:
10 mins
cook:
5 mins
chill:
3 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°, thickens and begins to bubble. Remove from heat;
    stir in vanilla and butter. Cool completely.

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  • 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.

  • 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 Facts

523 calories; fat 25g; cholesterol 218mg; saturated fat 13g; carbohydrates 76g; insoluble fiber 2g; protein 7g; sodium 126mg.
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