8ouncesshortbread cookies, such as chessman or nilla wafers
Whipped Cream for Topping
Begin my seperating the yolks from 3 of the eggs. Place the yolks in a prep bowl and discard the whites. In the prep bowl add in the last whole egg (both yolk and whites). Whisk together and set aside.
In a medium pot add in the sugar, flour and salt and stir to combine.
Add in the eggs, then milk, stirring well in between each ingredient.
Heat the pudding in the saucepan over low heat for 10 minutes whisking continuously. This will help the pudding stay smooth. You should not boil the pudding and if it starts to boil reduce the heat immediately.
Once the pudding is starting to get thick, remove from the heat and stir in the butter and vanilla extract.
Optional: Run the pudding through a sieve to remove any small lumps and make the pudding smooth. This does not affect the flavor, just the texture. If you do not have one, that is okay and you can skip this step.
Pour the finished pudding into a large bowl, cover it then store in the fridge to chill for 1 hour until thickened.
After an hour begin assembling the pudding cups by scooping in a small amount of the vanilla pudding, then add in some shortbread cookies, followed by the sliced bananas. Repeat this 2-3 times depending on how large your dishes are. Store in the fridge for at least an hour (the longer the better), then serve with whipped cream, additional shortbread cookies and bananas. Enjoy!
If you've tried this recipe, come back and let us know how it was in the comments or ratings!