1. Prepare the pudding base:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
   • Gradually whisk in the milk until smooth.
   • In a separate bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot

milk mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan with the remaining milk mixture.

2. Cook the pudding:

   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
   • Once boiling, continue to cook for 1-2 minutes more, stirring constantly, until the pudding is thickened to the desired consistency.

3. Finish the pudding:

   • Remove the saucepan from heat and stir in the butter and vanilla extract until the butter is melted and incorporated.
   • Transfer the pudding to a bowl and press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cooled.

4. Assemble the Banana Cream Pudding:

   • In a serving dish or individual cups, layer the vanilla wafers, sliced bananas, and chilled pudding, repeating until all ingredients are used and ending with a layer of pudding on top.

5. Chill and serve:

   • Cover the assembled pudding with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together and the wafers to soften.

6. Garnish and serve:

   • Just before serving, top with whipped cream and additional banana slices, if desired.

7. Enjoy your creamy and delicious Banana Cream Pudding! It’s a classic dessert that’s perfect for any occasion, from family gatherings to potlucks