Layers of softened vanilla wafers, silky custard, and ripe banana slices come together in this classic Southern-style trifle, chilled until every bite is spoon-tender and creamy. The custard is cooked low and slow until it's thick enough to coat the back of a spoon, giving the whole dessert its rich, old-fashioned texture. Sweet banana rounds add natural brightness between the layers, while a cloud of whipped topping finished with a touch of vanilla and a scatter of crushed wafers makes for a gorgeous final flourish. It's an easy make-ahead dessert — just build the layers, chill, and top right before serving. No meat, poultry, or fish anywhere in sight, this one is a natural fit for a vegetarian table and a guaranteed crowd-pleaser at potlucks or family dinners alike.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the whole milk and pasteurized egg yolks and whisk until smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 10–12 minutes. Once bubbling, continue to whisk for 1 full minute — the custard should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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