Cookie Banana Pudding

Step 1

Make the vanilla pudding:

Step 2

Heat the milk to a low boil in a saucepan.

Step 3

Mix the cornstarch, sugar and salt in a bowl.

Step 4

Add a 1/2 cup of the cornstarch mixture at a time into the hot milk over low heat and whisk until smooth. Continue adding until all the cornstarch-sugar mixture is added to the milk and the milk mixture has slightly thickened.

Step 5

Add the butter and vanilla, and whisk until combined.

Step 6

Transfer to a bowl and place in the refrigerator to cool for 1 hour or in the freezer for 20 minutes.

Step 7

Make the whipped cream:

Step 8

In a stand mixer fitted with the whisk attachment, whip the cold cream, powdered sugar and vanilla extract on medium speed for 2 to 3 minutes, or whip by hand with a whisk in a very cold metal or glass bowl for 10 minutes until fluffy. If using a stand mixer, watch it closely to make sure you don't overwhip it into butter.

Step 9

Let the whipped cream cool in the refrigerator for 15 minutes.

Step 10

To assemble:

Step 11

In 4 individual serving jars, layer the ingredients in 2 to 3 layers in the following order: crushed cookies, vanilla pudding, banana slices, then whipped cream, until your jars are filled, ending with whipped cream on top, then add mint to garnish each jar.

Step 12

For best results, let sit in the refrigerator for at least 30 minutes, or up to an hour, to let all the flavors combine properly. This is great to make ahead of time and will keep in the refrigerator for up to 24 hours. Wait until you are about to serve before topping the last layer with the whipped cream and the mint garnish.

Step 13

Excerpted from THE CONTEMPORARY AFRICAN KITCHEN: Home Cooking Recipes from the Leading Chefs of Africa © 2024 by Alexander Smalls with Nina Oduro Price. Reproduced by permission of Phaidon. All rights reserved.