Mini Banana Pudding Trifles with Shortbread Cookies
Servings: 4
Ingredients
3cupsmilk
3large eggs
3/4cupsugar
1/3cupall-purpose flour
2tablespoonsbutter
2teaspoonsvanilla extract
3medium-size ripe bananas
14.2 oz. package Walker’s Shortbread Lemon Thinsor shortbread of your choice
2cupswhipped cream
Instructions
In a large saucepan over medium-low heat, whisk together milk, eggs, sugar and flour. Cook, whisking constantly until thick, 15 to 20 minutes. Remove from heat; add butter and vanilla. Whisk until butter is melted.
Fill a large bowl with ice. Nestle saucepan in ice and let sit, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
Meanwhile, cut bananas into 1/4-inch slices. Break up cookies with your hands.
Spoon half of pudding mixture equally into 4 wine glasses or parfait glasses. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped cream. Serve immediately, or cover and chill 2 to 24 hours. Garnish with extra bananas, cookies or mint sprigs, if desired.