Banana Pudding Layered Dessert (Printer-Friendly)

Southern dessert of vanilla pudding with banana slices and crispy wafers topped with whipped cream.

# What You'll Need:

→ 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

# How To Make:

01 - Whisk together sugar, cornstarch, and salt in a medium saucepan until evenly blended.
02 - Gradually whisk in whole milk, then place over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 6 to 8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper, then return the yolk mixture to the saucepan, stirring constantly.
04 - Continue cooking for 2 to 3 minutes, stirring until thick and smooth. Remove from heat and stir in unsalted butter and vanilla extract until fully incorporated.
05 - Transfer pudding to a bowl, press plastic wrap directly onto its surface to prevent a skin, let cool to room temperature, then refrigerate for about 1 hour until chilled.
06 - In a 2- to 2.5-quart serving dish or trifle bowl, layer one-third of vanilla wafers, one-third of banana slices, and one-third of pudding. Repeat twice, finishing with pudding on top.
07 - Cover and refrigerate the assembled dessert for at least 2 hours.
08 - Just before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the top layer.
09 - Optionally garnish with extra vanilla wafers or banana slices. Serve chilled.

# Expert Tips:

01 -
  • The pudding is silky and rich without being heavy, and you make it from scratch so you control every ounce of vanilla flavor.
  • There's something deeply satisfying about those crisp wafers softening just enough as they sit, but not falling apart completely.
  • It's the kind of dish that looks impressive on the table but doesn't demand you be a baker or pastry chef.
02 -
  • The tempering step is non-negotiable: if you pour hot custard straight into cold eggs, you'll end up with sweet scrambled eggs, and there's no coming back from that.
  • Those wafers will soften as the pudding sits, which is the whole point—don't skip the 2-hour rest, or you'll have crispy wafers and disappointed guests.
  • Slice your bananas fresh, close to assembly time, because they brown quickly and turn an unappetizing color if they sit too long.
03 -
  • Don't skip the plastic wrap pressed directly onto the pudding—it prevents that skin from forming and keeps the texture silky when you fold the batches together.
  • Serve it cold straight from the refrigerator, and eat it within 24 hours, because the wafers will eventually surrender to the moisture and the whole thing will blur together (which some people love, but it changes the experience).
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