Banana Pudding

1

In a small saucepan, whisk together the milk, cornstarch and maple syrup. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble—about 5–7 minutes. Remove from heat and stir in the vanilla.

2

Let the pudding cool slightly, then transfer it to a bowl and chill in the fridge for 15–20 minutes to speed up the process. Once the pudding is cool, fold in the Greek yogurt for that signature tangy-creamy finish.

3

Gently fold in 1 cup of the whipped cream to lighten the texture.

4

In a serving dish or individual jars, layer cookies, sliced bananas, and pudding mixture. Repeat, finishing with extra bananas or cookie crumbles on top.

5

Refrigerate for at least 2 hours (or overnight) so the layers can meld and the cookies soften just enough. Serve cold.

6

Notes: To make this dish grain-free: Use crushed coconut cookies or skip the wafers and layer with granola or chia pudding. Want extra protein: Stir in a scoop of vanilla protein powder to the cooled pudding-yogurt mixture. To make this dish dairy free, substitute your favourite non-dairy milk, dairy-free greek yogurt and whipped topping or whipped coconut milk for the milk, greek yogurt and whipped cream.