Email to Cat      

Banana Pudding Parfaits

Source of Recipe


"The Southern Pantry Cookbook" by Jennifer Chandler



List of Ingredients



• 2 � cups heavy cream, divided
  
• ⅓ cup cornstarch
  
• � teaspoon salt
  
• 3 large egg yolks
  
• � cup plus 1 tablespoon sugar, divided
  
• 1 teaspoon vanilla extract
  
• 2 ⅓ cups coarsely crumbled vanilla wafer cookies, divided
  
• 3 ripe bananas, peeled and sliced � inch thick
  






Instructions



1. In a medium saucepan combine 2 cups heavy cream, cornstarch, salt, egg yolks, � 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 � cup cream and the remaining 1 tablespoon sugar until soft peaks form. To serve, top the parfaits with whipped cream, the remaining ⅓ cup crumbled cookies, and a banana slice.
   
   
   Serves 8