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.