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In a small bowl, mix cornstarch, 1/2 cup sugar, egg yolks and 6 Tbs milk.
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Scald remaining milk. Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth, about 2-3 minutes. Remove from heat. Blend in butter and vanilla. Pour the pudding into a large shallow tray and place in your refrigerator to cool for about 30 minutes.
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Whip the cream with 1/4 cup sugar.
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In a trifle dish (5 cups volume), sprinkle 1/2 of vanilla wafers, then add in 1/2 of sliced bananas, cover with 1/2 of pudding and a layer of whipped cream. Repeat layering ingredients until finished.
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Garnish (optional): put remaining whipped cream into a freezer bag. Cut the corner of the bag and pipe small mounds of whipped cream on top of pudding. Sprinkle with crushed wafers.