In addition to giving boring banana pudding a cheery exterior, strawberries brighten banana pudding's flavor, making it more alive, fresh, and summery.
In a small saucepan on medium heat, combine the vanilla sugar, cornstarch, and milk. Whisk thoroughly until the sugar is dissolved.
Add the egg yolks and whisk again to combine.
Add the butter.
Stir constantly until the mixture just begins to bubble.
Reduce heat to low and simmer another 2 minutes or until it has the consistency of porridge, stirring constantly to keep the pudding from getting lumpy.
Remove from heat, stir in vanilla, and set aside to cool.
Line the bottoms of ramekins with vanilla wafers. You may need to break them to get them to fit well and that's OK - no one will know or care.
Evenly distribute cooled pudding over wafers in each ramekin.
Top the pudding with a layer of bananas.
Top the bananas with strawberries.
Whipped Topping Directions
Whip heavy whipping cream until it looks like whipped cream.
Mix in sugar.
In a separate bowl, thoroughly mix cream cheese and sweetened condensed milk.
Gently fold cream cheese mixture into whipped cream.
Dollop whipped topping over strawberry banana pudding.
Refrigerate for at least an hour prior to serving.
Notes
Divide this recipe into 6 small ramekins instead of the 4 large ones I used if you'd like to reduce the amount of calories per serving.Make this recipe the morning you'll want to serve it and store in the refrigerator.