Since yesterday was Easter, among all of the feasting, there was the love of my life….Banana Pudding.

For as long as I can remember, banana pudding was always on the table at Easter.  My mom made and makes the best…cooked custard, bananas, & Nilla Wafers…Served Ice Cold.  Over the years I’ve been introduced to various banana puddings and numerous concoctions masquerading as banana pudding but, nothing touches my mom’s.

I made this banana pudding like my mom’s but I added whipped cream as a topping.  The recipe is basic and easy…the hardest thing about it is the “wait”.

Cooked custard, Nilla Wafers, and bananas combine to make an incredible dessert…The hardest thing is the wait!

Layer custard, cookies, & bananas, repeat 2 times.

When ready to serve, line edge with cookies…fill in the center with whipped cream.

Like this…

Banana Pudding
Serves 10-12

3/4 cups sugar
1 tablespoon cornstarch
2 whole eggs + 1 yolk
1 large can(12 ounce) Pet-Milk
1 1/2 cups whole milk
1 tablespoon vanilla extract
6 bananas
1 box Nilla Wafers, reserve 5 and crush for topping
1 cup whipping cream
2 tablespoons confectioners sugar
1 teaspoon vanilla extract

In a bowl, mix sugar and cornstarch until there are no signs of the cornstarch.  Whisk in eggs and yolk until completely incorporated. Stir in Pet-Milk and whole milk.  Transfer mixture to a saucepan, heat on medium/low, stirring constantly until thickened.  This should take about 12 minutes.  Remove from heat and stir in 1 tablespoon of vanilla extract.  Pour custard into a shallow dish and cover surface with plastic wrap and allow to cool to room temperature.  Once custard has cooled, assemble the banana pudding.

Using an 8-inch serving bowl or 9 x 9 casserole dish, cover the bottom with about a 1/2 cup of custard, top with a layer of cookies, then a layer of sliced bananas, top with a layer of custard(about 1 cup).  Repeat this layering process 2 more times, ending with a layer of custard.  Reserve the remaining cookies…you should have about 1/2 box remaining.  Cover and chill the banana pudding for at least 6 hours or overnight.  When ready to serve.  Remove banana pudding from refrigeration.  Line the edges with a single row of cookies, standing upright.  In a chilled bowl, beat whipping cream, confectioners sugar, and 1 teaspoon of vanilla, until stiff peaks form, being careful not to over beat.  Top pudding with whipped cream and sprinkle with crushed cookies.