Banana Pudding Parfaits Recipe

Pudding:

1. In a medium saucepan, stir together the sugar, cornstarch, salt, and yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat for 5 to 8 minutes.

2. When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1 to 2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla, and rum.

3. Transfer the mixture to a bowl and place a piece of saran wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours.

Sweetened Whipped Cream:

1. Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream.

2. Add the Confectioners’ sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end. Use a rubber spatula to fold the whipped cream into the cold pudding.

To Assemble:

1. Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with 1 layer of cookie pieces and 1 layer of sliced bananas. Repeat once and top with a final layer of pudding.

2. Crumble some of the cookie pieces and sprinkle over the top. Refrigerate until ready to serve.