Not yo' mama's banana pudding!

Not yo' mama's banana pudding! 1/3 cup granulated sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2-1/4 cups whole milk 2 large egg yolks 1 tablespoon butter 2 teaspoons pure vanilla extract 1 (8 oz) block cream cheese, softened to room temp. 1 (14 oz) can sweetened condensed milk 7 bananas sliced 1 box of vanilla wafers Instructions In a medium saucepan whisk together sugar, cornstarch, salt, milk, butter, and egg yolks. Cook over medium-low heat, whisking constantly (your ingredients will stick to pan if you don't), until the mixture is bubbling all throughout (this takes 5-8 mins) Once bubbling, continue cooking for one to two additional minutes, whisking several times, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools. Remove pudding from heat. Mix the cream cheese and condensed milk in the mixer, add the hot pudding in, and vanilla extract . Classic Whipped Cream 2 cups heavy whipping cream, cold 1/4 cup powdered sugar 2 teaspoon vanilla extract Chilled mixing bowl and whisk Chill bowl and whisk in the freezer. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don't notice any lumps in your pudding. Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled. FYI- If you want a thicker pudding for your layers, cut your milk to -1 1/2 cup of milk and a can (14 oz) of condensed milk. chill until ready to serve! it is delicious! We used the full amount of milk and condensed milk because we poured our pudding over our layers so it was thinner. Enjoy!