Banana Cream Pie Parfaits

These delicious banana cream pie parfaits have so much flavor. The Samoa cookies are a perfect pairing with the coconut and chocolate flavors. Very ripe bananas give this dessert a beautiful aroma...almost like a liqueur. Vanilla Custard inspired and barely adapted from James McNair in his Custards, Mousses & Puddings book.

1 pack Samoa (Girl Scout Cookies), crumbled 

2 ripe bananas, sliced

Vanilla Custard:

3 cups milk

1 cup cream

¾ cup sugar

¼ cup cornstarch

⅛ tsp salt

2 eggs

2 Tbsp butter

2 tsp vanilla

Pulse Samoa cookies (or your favorite cookies on hand) into crumbles in a food processor or by crushing in a gallon ziplock. Sprinkle about half of the crumbles between 8 small round\champagne glasses or ramekins. Layer sliced bananas on top. Cook the milk and cream over low heat in a saucepan. Whisk together the sugar, cornstarch and salt in a mixing bowl.  Whisk in eggs and a ladleful of hot milk.  Whisk this mixture together well so your eggs will not curdle. Continue whisking in ladlefuls until milk mixture is about half used. Pour egg & hot milk mixture back into the pot and cook stirring with a wooden spoon until thickened. Turn off heat and stir in butter and vanilla. Let cool about 5 minutes before ladling a spoonful over bananas. Allow custard parfaits to cool before topping with remaining cookie crumbs.