Ingredients

The following ingredients have 4 Servings
  • ½ cup granulated sugar (100 grams)
  • ⅓ cup cornstarch (37 grams)
  • 2½ cups whole milk (568 grams)
  • ½ teaspoon kosher salt
  • 3 egg yolks (42 grams)
  • 2 teaspoons pure vanilla extract (8 grams)
  • 3 tablespoons salted butter (42 grams, cold)
  • 4 drops yellow food coloring (optional)
  • 11 ounces Nilla Wafers (312 grams (1 box))
  • 2 large bananas (thinly sliced (plus more for garnishing, optional))
  • 8 ounces whipped topping (227 grams, such as cool whip)

Instruction

  • Add the sugar, cornstarch, milk, and salt to a double boiler (or a heatproof bowl set over a saucepan) placed over medium heat.
  • Whisk frequently until the mixture begins to thicken, about 10-15 minutes.
  • Place the egg yolks in a separate bowl.
  • Add about ½ cup of the thickened milk mixture to the egg yolks and whisk to temper the eggs.
  • Add the tempered eggs to the milk mixture and continue to whisk until thickened, about 3-5 minutes. It may look slightly thinner than pudding at this point, but it will thicken further in the refrigerator. (See notes for further explanation).
  • Remove from the heat then whisk in the vanilla extract, butter, and food coloring (if using) until the butter has melted.
  • Arrange an even layer of vanilla wafers on the bottom of an 8x8-inch baking dish.
  • Top the vanilla wafers with banana slices. Pour half of the pudding over the cookies and banana slices.
  • Smooth the pudding in an even layer, then top with more cookies and banana slices.
  • Pour the remaining pudding on top in an even layer.
  • Let cool for 15 minutes, then cover with plastic and refrigerate for at least 4-6 hours.
  • Top with whipped topping before serving. Crush any remaining cookies and use to garnish along with additional banana slices.