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 1 hour or until cold.
To serve: Peel and slice bananas. Spoon alternating layers pudding, mini Oreos and bananas into dessert glasses.
Planning Tip: Can be made through Step 4 up to 3 days ahead.
calories 490 fat 23g saturated fat 9g cholesterol 172mg sodium 197mg carbohydrate 69g fiber 3g
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Campbell's
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