1 cup sugar
1/2 cup cornstarch
6 cups 2% milk
5 large egg yolks
1/4 cup butter, cubed
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 packages (11 ounces each) vanilla wafers
7 medium bananas, sliced
2 cups heavy whipping cream
6 tablespoons sugar
1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally.
3. Reserve 1 banana and 1 cup whole wafers for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic onto surface of pudding. Refrigerate, covered, overnight.
4. In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, spread whipped cream over pudding; top with reserved banana and wafers.
TOTAL TIME: Prep: 15 min. Cook: 20 min. + chilling
YIELD: 15 servings.
Note Meringue may be used for a topping instead of the whipping cream.
3/4 cup: 535 calories, 27g fat (13g saturated fat), 121mg cholesterol, 370mg sodium, 70g carbohydrate (46g sugars, 1g fiber), 7g protein.