Banana Pudding

Prepare the vanilla pudding. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the half-and-half and cook over medium heat until thickened. Remove from heat.

Add about 1/3 of mixture into the egg yolks and whisk until well combined. Add this mixture back to the saucepan. Bring to a boil whisking constantly. Cook for 2 minutes. Remove from heat and add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with wax cloth making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.

In a large bowl, beat together the cream and sugar at medium speed. When the cream starts to thicken, increase the speed to medium high and beat until stiff peaks are formed. Do not over whip. Carefully add the chilled vanilla pudding to the mixture and beat until well combined.

Using a trifle dish or a large bowl, assemble the pudding by layering cream, cookies, and bananas. End the layering with cream. Cover with a wax cloth and refrigerate for 4 hours. Garnish with cookies and bananas before serving.