Caramel Banana Cream Trifles

Directions

• Step 1

  Vanilla Pudding
  Combine the granulated sugar, cornstarch, and Kosher salt in a medium pot. Add the egg yolks and whisk rapidly until the mixture is thickened and lightened in color, 1-2 minutes (if the mixture is too thick to whisk, you can add 1-2 tablespoons of the whole milk, as needed.) Slowly whisk in the whole milk until completely smooth.

  Place the pot on the stove over medium heat. Cook, whisking constantly, until the mixture comes to a gentle boil. Boil for 1-2 minutes, just until the pudding is thickened and coats the back of a spoon. (It will thicken more as it cools.)
  
  Immediately strain the pudding through a fine-mesh sieve to remove any lumps. Add the cold butter cubes and vanilla extract. Stir until the butter is melted and the pudding is very smooth.
  
  Press a piece of plastic wrap to the top of the pudding to keep a skin from forming. Cool the pudding at room temperature, about 30 minutes. Then, refrigerate until it's completely chilled.

• Step 2

  Banana Cream Trifles
  In each jar or drinking glass, add a layer of vanilla pudding, 1 tablespoon of caramel sauce, 5-6 slices of banana, and 4-5 vanilla wafer cookies. Repeat once more, finishing with a final layer of vanilla pudding. You should have 2 layers in each trifle.

  
  Cover the trifles with plastic wrap and refrigerate for at least 2 hours or overnight for a soft, melt-in-your-mouth texture.

• Step 3

  Whipped Cream
  Right before serving, add the heavy whipping cream, sugar, and vanilla extract to a medium mixing bowl. Using a mixer with a whisk attachment, beat the heavy whipping cream on medium speed until medium peaks form.

  
  Place a dollop of whipped cream on top of each banana cream trifle. Garnish with more cookies or banana slices, if desired. Serve immediately.
  
  Note: Use 8-10 ounce Mason jars or drinking glasses for 8 servings.