Picnic Banana Pudding
Makes 4 servings
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1½ cups half-and-half
  • 3 egg yolks
  • ½ cup butter, cubed
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe bananas, sliced
  • 2 cups miniature vanilla wafer cookies
  • Sweetened whipped cream
  1. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and egg yolks, whisking to combine. Bring to a boil over medium-high heat; cook for
  2. minute, whisking constantly. Remove from heat, and gradually whisk in butter. Stir in sour cream and vanilla. Let cool slightly; cover and refrigerate until chilled.
  3. In 4 (1-pint) resealable jars, layer custard mixture, bananas, and vanilla wafers; repeat layers as desired. Seal jars with lids, and refrigerate. When ready to serve, top pudding with sweetened whipped cream.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/picnic-banana-pudding-recipe/