A Delicious & Festive Holiday Dessert

1 cup sugar
1/4 cup cornstarch
Pinch Salt
2 cans (12 ounces each)
evaporated milk plus
1 cup whole milk to equal
4 cups
4 large egg yolks
2 Tbs. vanilla extract, divided
2 cups heavy cream
1 box (12 ounces) vanilla wafers
6 bananas, peeled and sliced, plus another
1/4 for garnish

1 cup sugar 1/4 cup cornstarch 2 can s (12 ounces each) 1 cup whole milk to equal 4 large egg yolks 2 Tbs. vanilla extract, divided 2 cup s heavy cream 1 box (12 ounces) vanilla wafers 6 bananas, peeled and sliced, plus another

Whisk sugar, cornstarch and salt in a small Dutch oven or soup kettle. Just before adding milk, whisk in egg yolks, then turn heat to medium and vigorously whisk in milk. Continue to whisk occasionally and more frequently as it heats, until mixture boils and thickens to pudding consistency; remove from heat; stir in 4 tsps of vanilla. Cover with a sheet of plastic wrap directly on the surface to keep a skin from forming; cool to tepid.
When ready to assemble, whip cream with remaining 2 tsps of vanilla to soft peaks. Reserving 12 vanilla wafers and the 1/4 banana, arrange a portion of ingredients in 3 layers in a 3-quart decorative bowl in the following order; vanilla wafers, bananas, pudding, whipped cream. Line bowl circumference with remaining wafers, standing them up by pressing them into the pudding. Cover and refrigerate until cookies soften, a couple of hours and up to overnight. When ready to serve, slice remaining banana and garnish.