Banana Pudding Layered Dessert (Printable)

Creamy layered dessert with ripe bananas, vanilla wafers, and a smooth vanilla pudding base topped with whipped cream.

# Ingredient List:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking until smooth.
02 - Place saucepan over medium heat and stir constantly until mixture thickens and starts to bubble, about 6 to 8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Whisk about 1/2 cup of the hot milk mixture into yolks, then return yolk mixture to the saucepan, whisking continuously.
04 - Cook for 2 to 3 more minutes, stirring until thick and smooth. Remove from heat and stir in butter and vanilla extract until fully combined.
05 - Transfer pudding to a bowl. Press plastic wrap directly on the surface and cool to room temperature, then refrigerate until chilled, about 1 hour.
06 - In a 2- to 2.5-quart serving dish, layer one-third of vanilla wafers, banana slices, and pudding. Repeat twice, finishing with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld.
08 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe over the final pudding layer.
09 - Optionally garnish with additional wafers or banana slices and serve chilled.

# Expert Tips:

01 -
  • The pudding tastes homemade because it is, silky and real in a way that tastes like someone actually cared.
  • Those crispy wafers soften just enough to melt on your tongue without turning to mush, which is harder to nail than you'd think.
  • It feeds a crowd without requiring you to spend all day in the kitchen, which means more time with the people eating it.
02 -
  • If your pudding breaks or looks grainy, you either added eggs too quickly or the heat was too high; next time, whisk constantly and be patient with the tempering step.
  • The wafers soften as they sit, so the texture changes over the hours, which is exactly what you want and nothing to worry about.
  • Don't skip the plastic wrap pressed onto the pudding surface while cooling, or you'll get that rubbery skin that ruins everything.
03 -
  • Keep your pudding bowl deep enough that the layers feel intentional and not cramped; a trifle bowl or deep dish is worth the visual appeal alone.
  • If you're making this for a crowd, assemble it in individual glasses instead of one big dish, and suddenly you've got something that looks like you're showing off.
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