Step 1

Whisk together sugar and egg yolks in a large saucepan. Whisk in flour, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat and cook for 5 to 7 minutes or until mixture has thickened, stirring constantly. Stir in butter and extracts and cook for 1 minute more.

Step 2

Let cool slightly, then transfer to a medium bowl. Press plastic wrap directly onto the surface and refrigerate until well chilled.

Step 3

Place a layer of vanilla wafers in a 2-quart bowl and top with a layer of banana slices. Spread 1/3 of the pudding over the top and repeat layers 2 more times. Cover and refrigerate overnight. Top each serving with whipped cream and almonds, if desired. Makes 8 to 10 servings.