Chocolate Banana Pudding- traditional banana pudding gets even better with chocolate pudding. A homemade chocolate pudding, fresh whipped cream, banana slices, and vanilla wafers combine to make a cool and creamy southern dessert that is perfect for summer.
In a large bowl, whisk together egg yolks, sugar, and cornstarch. Add a pinch of salt. Set aside.
Place milk in a medium saucepan and bring just to a simmer. Add chocolate and stir until melted.
Slowly whisk the milk mixture into the egg mixture. (Doing it slowly will temper the eggs and prevent them from scrambling.) Return the mixture to the saucepan and cook over medium-high heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Transfer to a clean bowl and place a piece of plastic wrap over the surface. Let cool to room temperature.
Spoon 1/3 of the cooled chocolate pudding into the bottom of a trifle dish or medium glass bowl.Layer 1/3 of the cookies and banana slices. Repeat layer 2 times.
Using an electric mixer, beat heavy cream at medium speed until starting to thicken. Turn to high and gradually add the sugar. Continue to beat until thick. Spread on top of the banana pudding. Cover with plastic wrap and refrigerate for at least 4 hours.
This recipe originally appeared on spicysouthernkitchen.com