Memaw’S Banana Pudding

• 3 cups whole milk
• 2 cups half-and-half cream
• 6 large egg yolks
• 1-1/2 cups sugar
• 1/2 cup cornstarch
• 1 teaspoon salt
• 3 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 1 package (12 ounces) vanilla wafers
• 4 medium bananas, sliced
• 1 carton (12 ounces) frozen whipped topping, thawed
• Caramel sundae syrup, optional

1. In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
2. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
3. Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

milk, cream, egg yolks, sugar, cornstarch, salt, butter, vanilla, vanilla wafers, bananas, frozen whipped topping, caramel sundae syrup

Taken from www.tasteofhome.com/recipes/memaw-s-banana-pudding/ (may not work)