A creamy and comforting vanilla pudding dessert layered with whipped topping and cookie or cake base for added texture.

Scale

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

4 large egg yolks

2 tbsp unsalted butter

2 tsp vanilla extract

1 cup whipped topping (like Cool Whip)

Crushed vanilla wafers or sponge cake (for layering or base)

1. In a saucepan, whisk together sugar, cornstarch, and salt.

2. Gradually whisk in the milk and cook over medium heat until the mixture begins to thicken.

3. In a separate bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture into the yolks to temper them.

4. Return the tempered yolk mixture to the saucepan and cook for 2–3 minutes, stirring constantly, until thick and smooth.

5. Remove from heat and stir in butter and vanilla extract.

6. Let the pudding cool slightly, then pour into individual serving dishes or a large bowl.

7. Layer with crushed vanilla wafers or sponge cake and top with whipped topping.

8. Chill in the refrigerator for at least 2 hours before serving.

For a lighter version, use low-fat milk and reduce sugar slightly.

Try layering with bananas or strawberries for a fruitier variation.

Store covered in the refrigerator for up to 3 days.

Keywords: vanilla pudding, dessert, creamy, custard, no bake