Have ready four 1-cup-capacity dessert or parfait glasses.
Whisk sugar and cornstarch in a medium saucepan to mix. Whisk in milk until well blended, then the yolks. Bring to a boil over medium heat. Boil, whisking to keep milk from sticking to pan, 2 minutes or until thickened.
Remove from heat; stir in chocolate until melted and smooth, then stir in vanilla.
Pour into a small metal bowl; cover surface of pudding directly with plastic wrap (to keep skin from forming). Refrigerate 60 or until cold.
To serve: Peel and slice bananas. Spoon alternating layers pudding, mini Oreos and bananas into dessert glasses.
cal 490 pro 9 car 69 fiber 3 fat 23 (saturated fat) 9 chol 172
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