Banana Cream Pie Parfaits

Banana Cream Pie Parfaits


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After hours on the road, you start craving some delicious desserts. Nothing is better to calm those grumbling tummies than this banana cream pie parfait. Make it before your trip and bring a cooler to serve it chilled. The portable cup makes this treat perfect to take anywhere.

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Chicago, IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 2 C vanilla wafers, crushed
  • 1/8 C sugar
  • 6 Tbs. butter, melted
  • 2 C whole milk
  • 3/4 C heavy cream
  • 1/2 C sugar
  • 3 Tbs. cornstarch
  • 2 Tbs. all-purpose flour
  • 1/4 tsp. kosher salt
  • 5 egg yolks
  • 1/4 C unsalted butter, cut into cubes
  • 1 tsp. vanilla extract
  • Whipped cream
  • 8 cherries

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Preheat oven to 375 degrees.

Blend vanilla wafers and sugar in a blender for 1 to 2 minutes, or until the crackers are the same consistency as the sugar. Add the melted butter and blend.

Remove the mixture from the food processor and transfer to a baking sheet. Bake for about 10 minutes.

Bring whole milk and cream to a simmer in a saucepan.

Whisk sugar, cornstarch, flour and salt in a bowl. Add egg yolks and whisk until smooth. While whisking constantly, gradually add the milk mixture.

Cook mixture over medium to low heat, whisking constantly for about 2 to 3 minutes. Add butter and vanilla extract and stir until the butter has melted.

Pour into bowl and chill until set.

Once set layer in the pudding, whipped cream, sliced bananas and crumbled wafer mixture in 8 glass cups. Serve with a whipped cream and cherry.

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