Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil.
In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks, whisking constantly.
Slowly pour the egg yolk mixture back into the saucepan with the remaining pudding, whisking continuously.
Continue to cook for 2-3 minutes until the pudding is thickened.
Remove from heat and stir in the butter and vanilla extract.
Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool to room temperature.
2. Prepare the Crunch Layer:
In a medium bowl, mix the crushed strawberry-flavored cereal with sugar.
Stir in the melted butter until the mixture resembles coarse crumbs.
Set aside.
3. Assemble the Pudding:
In a trifle dish, large bowl, or individual serving glasses, spoon a layer of banana pudding into the bottom.
Add a layer of sliced bananas on top of the pudding.
Sprinkle a layer of the strawberry crunch mixture over the bananas.
Repeat the layers until the dish or glasses are filled, ending with a layer of strawberry crunch topping.
4. Top and Garnish:
Spread a generous layer of whipped cream over the top.
Garnish with additional banana slices and a sprinkle of extra strawberry crunch, if desired.
CONTINUE READING ON THE NEXT PAGE π₯°π
