A creamy, fruity twist on the classic banana pudding, with layers of sweet strawberries, ripe bananas, and velvety homemade pudding.

2 cups heavy cream

1 cup milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

2 ripe bananas, sliced

1 cup strawberries, hulled and sliced

1 box vanilla wafer cookies

Whipped cream (optional, for topping)

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In a medium saucepan, combine the heavy cream, milk, sugar, cornstarch, and salt. Whisk the mixture until smooth.
Heat over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil.
In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks to temper them. Then, slowly whisk the egg mixture back into the saucepan.
Continue cooking over medium heat for another 2-3 minutes, stirring constantly, until the pudding is thick and creamy.
Remove from heat and stir in the vanilla extract.
To assemble, layer the bottom of a trifle dish or individual serving cups with vanilla wafer cookies. Add a layer of sliced bananas, followed by a layer of pudding.
Repeat the layers, alternating with strawberries and more pudding, until the dish is filled.
Finish with a layer of whipped cream, if desired, and garnish with extra banana and strawberry slices.
Refrigerate for at least 2 hours before serving to allow the flavors to meld.

If using frozen strawberries, thaw and drain them well to prevent excess moisture.

This dessert tastes better if made a day in advance.

For a lighter version, use half-and-half or whole milk instead of heavy cream.

Vanilla wafer cookies are highly recommended for the signature crunch and flavor.

Egg yolks thicken the pudding, but they can be omitted with a substitute like cornstarch or a store-bought pudding mix.