Because NOW is the time to make something tasty, light and fresh. We could all use a Banana Cream Pie Parfait this weekend. Here’s the recipe. I hope you love it as much as we did.
Banana Cream Pie Parfait
5 cups whole milk or half and half
1 cup sugar
½ cup cornstarch
2 eggs, beaten
1 small package Cook n Serve Banana Cream Pudding
1 lemon zested
2 pint whole whipping cream
1 tsp. vanilla
½ cup powdered sugar
4 cups vanilla wafers
4 ripe bananas
Add sugar, pudding powder and cornstarch to a large saucepan. Whisk together. Add whole milk and eggs. Stirring constantly, bring to a boil. Boil pudding for only 1 minute. Remove from heat. As pudding cools, mix with beaters for 3-4 minutes. Beat every 10 minutes or so until totally cool. Add lemon zest. Stir gently to combine. Set aside.
Whip the heavy cream until stiff peaks form. Add ½ cup powdered sugar and 1 tsp. vanilla. Set aside.
Slice your ripe bananas, set aside. Layer the cooled pudding into small glass jars or plastic cups, alternating with whipped cream, sliced bananas, and vanilla wafers. Top with whipped cream. Chill before serving. Makes 14, 8 oz. servings.
Hope you all are doing well. Happy dessert making! XO