• Separate eggs, set aside whites. Whisk together egg yolks and cornstarch. Set aside.
• In a medium size saucepan combine the milk, cream, sugar, and salt. Bring to a simmer over medium heat until milk starts bubbling around edge of pan.
• Remove 1/2 cup of heated milk mixture and in a slow and steady stream pour into the egg yolk cornstarch mixture while whisking. Add the egg mixture into the saucepan with the heated cream.
• Bring cream and egg mixture to a simmer while whisking occasionally. Continue cooking until mixture is thickened. Remove from heat.
• Stir in the butter and vanilla extract. Let this pudding mixture sit and cool for 5 minutes before layering.
• Break apart the vanilla wafers to make them easier to eat with a spoon. Layer a baking dish or jars/glasses with a layer of vanilla wafers, a layer of banana slices, and then a layer of custard pudding. Then repeat.

Warm Banana Pudding with Meringue

• Preheat oven to 325℉.
• Beat egg whites with a hand or stand mixer on high speed.
• Once the egg whites start to foam add the cream of tartar and gradually add the sugar one tablespoon at a time while mixing.
• Continue to beat the egg whites until smooth and stiff peaks form. Add in the vanilla and mix together.
• Spoon the meringue on top of the banana pudding. Bake for 15-20 minutes or until the meringue is browned on the top. If using jars for the banana pudding, place the jars on a large baking sheet for baking. Ensure only heat safe containers are used in the oven.

Cold Banana Pudding with Homemade Whipped Cream

• Cover the pudding(s) and place in the refrigerator to chill for at least 2 hours. This will help the cookies soften.
• When ready to serve prepare the whipped cream. Pour the cream into a medium size mixing bowl.
• Beat or mix on medium speed until cream starts to thicken. Add the confectioners sugar and vanilla and continue mixing until soft peaks form.
• Spoon whipped cream onto the top of the chilled banana pudding and serve.