Recipe of the Day: Peanut Butter-Banana Pudding

These cups make for the perfect party snack or after-dinner dessert. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32e3S7k Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Peanut Butter-Banana Pudding Cups Recipe courtesy of Food Network Kitchen Total: 6 hr 20 min Prep: 5 min Inactive: 6 hr Cook: 15 min Yield: 8 servings Level: Easy Ingredients 1/2 cup granulated sugar 3 cups whole milk 3 large egg yolks, beaten 1 tablespoon cornstarch 1/8 teaspoon kosher salt 1 cup smooth natural peanut butter 2 large ripe bananas 32 round vanilla wafer cookies 1/2 cup heavy cream 1 tablespoon confectioners' sugar 2 tablespoons honey-roasted peanuts, roughly chopped Directions Special equipment: Eight 5-ounce paper cups Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl. Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove the saucepan from the heat, and whisk in the peanut butter until melted. Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes. Cut the bananas into small chunks. Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies and bananas. Top with a final layer of pudding. Repeat with the remaining ingredients to make 8 pudding cups. Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight. When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form. Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts. Copyright 2014 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #PeanutButterBananaPuddingCups #RecipeoftheDay #FoodNetwork Recipe of the Day: Peanut Butter-Banana Pudding | Food Network https://youtu.be/uvZddsEWR_U