Mini Banana Pudding Trifles with Shortbread Cookies

Serves 4



3 cups milk

3 large eggs

3/4 cup sugar

1/3 cup all-purpose flour

2 tablespoons butter

2 teaspoons vanilla extract

3 medium-size ripe bananas

1 (4.2 oz.) package Walker’s Shortbread Lemon Thins, or shortbread of your choice

2 cups whipped cream



In a large saucepan over medium-low heat, whisk together milk, eggs, sugar and flour. Cook, whisking constantly until thick, 15 to 20 minutes. Remove from heat; add butter and vanilla. Whisk until butter is melted.


Fill a large bowl with ice. Nestle saucepan in ice and let sit, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.


Meanwhile, cut bananas into 1/4-inch slices. Break up cookies with your hands.


Spoon half of pudding mixture equally into 4 wine glasses or parfait glasses. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped cream. Serve immediately, or cover and chill 2 to 24 hours. Garnish with extra bananas, cookies or mint sprigs, if desired.





This is an original recipe.