If you prefer a less sweet banana pudding, go ahead and omit the powdered sugar from the whipped cream.
4 cups milk
4 egg yolks
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons butter
1 tablespoon vanilla extract
1 (12-ounce) box vanilla wafers
4 large ripe bananas, sliced
2 cups frozen blueberries
1 1/2 cups whipping cream
3 tablespoons powdered sugar
How to Make It
Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Let stand 10 minutes.
Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over chilled pudding. Serve immediately.
I am a little nervous. Just made this and after whisking for 30 minutes it still did not thicken. I am hoping that the pudding is going to transform from liquid to pudding during those 4 hours in the fridge. Did anyone else experience this?