Ingredients
- 1 cup confectioners' sugar, divided
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 quart heavy cream, divided
- 1 1/2 teaspoons vanilla extract
- 2 large egg yolks
- 3 ripe bananas, sliced
- 28 vanilla wafers, divided
Directions
- In a 2-quart saucepan, stir 3/4 cup confectioners' sugar, cornstarch and salt until blended.
- Gradually stir in 2 cups heavy cream and vanilla extract. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 1 minute.
- In a small bowl, softly beat egg yolks. Stir in 1/4 cup of cooked mixture until well blended. Return mixture to saucepan.
- Stirring constantly, bring to a boil and boil 1 minutes. Remove from heat.
- Pour mixture into a large bowl. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
- In a large bowl, beat remaining heavy cream and confectioners' sugar until soft peaks form. Refrigerate until ready to assemble pudding.
- Pour half of the pudding mixture into a trifle dish or glass bowl. Top with a third of the bananas, 14 cookies and half of the whipped cream. Then, top with 1/3 of the bananas, remaining cookies and pudding. Then, top with remaining banana slices and whipped cream.
- Cover and refrigerate overnight.
Serves: 16