New This Month

Banana Pudding Parfaits


Bring on the whipped cream to adorn these sweet banana treats.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2007


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 2 bananas, plus more for garnish
  • 12 shortbread or other vanilla-flavored cookies (4 to 5 ounces total), crumbled, plus more for garnish
  • Sweetened whipped cream, for garnish


  1. Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.

  2. Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.

  3. In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.

  4. To serve, top with whipped cream and more crumbled cookies and sliced bananas.

Cook's Notes

For a sweetened whipped cream, beat 1/2 cup heavy cream with 1 tablespoon of sugar until soft peaks form.

Reviews Add a comment

  • mgwhite
    21 JUN, 2011
    MRSTLB, Thank you for your help! I'm gonna give it another try tonight.
    20 JUN, 2011
    I made is yesterday and we loved it! The first sputtering bubble took about 15 to 20 mins to form. Mines was thick on the stove before I even let it cool. You should cook it until it's thick.
  • mgwhite
    19 JUN, 2011
    This was my first attempt at homemade pudding. It didn't get thick after being refrigerated for quite a few hours! How long does the first sputtering bubble usually take? Should I have seen it become pretty thick on the stove before refrigerating it? It tastes good put is to thin. I'm thinking about putting it back on the stove top until it hopefully thickens. Any advice?
  • ycveng
    20 SEP, 2010
    This recipe was so easy! I will never buy ready-made pudding again. The one thing I did change was adding half a cup of milk more, otherwise it was too sweet.