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Ingredients:
– 4 large ripe bananas, sliced
– 1 cup sugar
– 2 tablespoons cornstarch
– 2 cups milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream, whipped
– 1 cup Nilla wafers, crushed
– 1/2 cup chopped pecans (optional)
Instructions:
1. Make the pudding: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
2. Remove from heat: Remove the saucepan from the heat and stir in vanilla extract and melted butter.
3. Chill the pudding: Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
4. Assemble the dessert: In a large bowl or individual serving cups, create a layer of Nilla wafers. You can trim them to fit the bowl or cups.
5. Add sliced bananas: Add a layer of sliced bananas on top of the Nilla wafers.
6. Pour the pudding: Pour the chilled pudding over the bananas.
7. Top with whipped cream: Top the pudding with whipped heavy cream.
8. Garnish with Nilla wafers and pecans: Sprinkle crushed Nilla wafers and chopped pecans (if using) over the top of the whipped cream.
9. Serve and enjoy: Serve the banana pudding chilled and enjoy!
Tips and Variations:
– Use very ripe bananas for the best flavor.
– You can also use a store-bought vanilla pudding mix if you prefer.
– Add a splash of bourbon or rum to the pudding for a grown-up twist.
– Use different types of cookies, such as shortbread or chocolate sandwich cookies, instead of Nilla wafers.
– Top with chopped nuts, such as walnuts or almonds, instead of pecans.