Layers of sliced ripe banana and vanilla wafer cookies get folded between a rich, custardy pudding base and finished with a cloud of billowy whipped topping — classic Southern icebox dessert, no shortcuts on flavor. The pudding cooks up thick and glossy on the stovetop, scented with real vanilla, then gets chilled until every wafer softens into that signature cake-like texture. Building it in layers means every spoonful hits that perfect balance of creamy, fruity, and just a little crunch from the edges that haven't fully softened yet. It's a make-ahead dessert that only gets better as it sits, so it's genuinely easier to pull off than it looks at a potluck or dinner party. This one holds up beautifully as a plant-based dessert, delivering all the nostalgic comfort of the original with zero compromise on that dreamy, spoonable texture.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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