Prep time: 20 minutes
Cook time: About 10 minutes
Chill time: overnight
1 cup plus 2 tablespoons sugar
6 egg yolks
1/2 cup flour
3 3/4 cups Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze
3 tablespoons butter or buttery spread
1 teaspoon almond extract
1/2 teaspoon vanilla extract
About 1/2 box vanilla wafer cookies
3 large bananas, sliced 1/8-inch thick
Whipped cream and Blue Diamond Sliced Almonds, toasted (optional
Whisk together sugar and egg yolks in a large saucepan. Whisk in flour, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat and cook for 5 to 7 minutes or until mixture has thickened, stirring constantly. Stir in butter and extracts and cook for 1 minute more.
Let cool slightly, then transfer to a medium bowl. Press plastic wrap directly onto the surface and refrigerate until well chilled.
Place a layer of vanilla wafers in a 2-quart bowl and top with a layer of banana slices. Spread 1/3 of the pudding over the top and repeat layers 2 more times. Cover and refrigerate overnight. Top each serving with whipped cream and almonds, if desired.