Peanut Butter Banana Pudding Parfaits

Directions

1. Pour the milk into a small saucepan over medium heat and warm up until it’s steaming, but do not let it boil.

2. Meanwhile, put the egg yolks and sugar into the bowl of an electric mixer and whisk on high until the yolks are a shiny pale yellow and have doubled in volume (about 2 minutes). Stop the mixer then add 1/2 cup Peanut Butter & Co. White Chocolatey Wonderful and potato starch. Whisk until smooth and incorporated.

3. With the mixer turned off, pour one-third of the hot milk into the peanut butter mixture. Slowly turn up the speed of the mixer until the milk is incorporated and the mixture is smooth. Turn the mixer down to low speed and then slowly drizzle the rest of the hot milk into the mixer. Be very careful not to splash hot milk on yourself. It’s best if you can pour the milk down the side of the bowl so it doesn’t hit the whisk directly.

4. Once combined, pour the pudding mixture back into the pot and heat over low heat, using a silicon spatula to stir constantly, scraping up the bottom so that the pudding doesn’t burn. Once the mixture has thickened, turn off the heat and allow the pudding to cool to room temperature.

5. Add a layer of pudding to one of the glasses, filling it about an inch or two. Top with a layer of vanilla wafer cookies, followed by a layer of sliced bananas. Spoon one or two tablespoons of Peanut Butter & Co. White Chocolatey Wonderful and add on top of the bananas. Cover with another spoonful of pudding and a few more vanilla wafer cookies. Repeat to fill all four glasses.

6. Cover with and place in the fridge overnight. 

7. Serve topped with optional whipped cream topping and crumbled vanilla wafer cookies.