Banana Crumb Pudding

Directions

1. 1
   In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. 2
   In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
3. 3
   In a 3-qt. baking dish, layer a third of the pudding, half each of the crushed wafers and bananas. Repeat layers.
4. 4
   Top with remaining pudding. Press plastic onto surface of pudding. Refrigerate, covered, 1 hour.
5. 5
   In a bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Just before serving, spread whipped cream over pudding.