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Banana Pudding Parfaits

Source of Recipe


"The Southern Pantry Cookbook" by Jennifer Chandler



List of Ingredients



• 2 ½ cups heavy cream, divided
  
• â…“ cup cornstarch
  
• ¼ teaspoon salt
  
• 3 large egg yolks
  
• ½ cup plus 1 tablespoon sugar, divided
  
• 1 teaspoon vanilla extract
  
• 2 â…“ cups coarsely crumbled vanilla wafer cookies, divided
  
• 3 ripe bananas, peeled and sliced ¼ inch thick
  






Instructions



1. In a medium saucepan combine 2 cups heavy cream, cornstarch, salt, egg yolks, ½ cup sugar and vanilla. Over medium heat, cook, whisking continuously, until the mixture thickens, about 10 minutes. Remove from the heat and transfer to a large bowl. Transfer to the refrigerator and cool completely, about one hour.
   
   
2. In six glasses alternately layer the pudding with 2 cups of the crumbled cookies and the bananas. Cover with plastic wrap and refrigerate until ready to serve.
   
   
3. In the bowl of an electric mixer, whip the remaining ½ cup cream and the remaining 1 tablespoon sugar until soft peaks form. To serve, top the parfaits with whipped cream, the remaining â…“ cup crumbled cookies, and a banana slice.
   
   
   Serves 8