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In a small bowl, whisk the egg yolks. Temper the egg yolks by gradually adding a few spoonfuls of the hot milk mixture to the yolks, whisking constantly.
Slowly pour the egg yolk mixture back into the saucepan with the remaining pudding mixture, whisking continuously.
Continue to cook for 2-3 minutes, or until the pudding is thickened.
Remove from heat and stir in the butter and vanilla extract.
Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming), and let it cool to room temperature.
Prepare the Crunch Layer:
In a medium bowl, mix the crushed strawberry-flavored cereal with granulated sugar.
Stir in the melted butter until the mixture resembles coarse crumbs.
Set aside.
Assemble the Pudding:
In a trifle dish, large bowl, or individual serving glasses, spoon a layer of banana pudding into the bottom.
Add a layer of sliced bananas on top of the pudding.
Sprinkle a layer of the strawberry crunch mixture over the bananas.
Repeat the layers until the dish or glasses are filled, ending with a layer of the strawberry crunch topping.
Top and Garnish:
Spread a generous layer of whipped cream over the top of the pudding.
Garnish with additional slices of banana and a sprinkle of extra strawberry crunch if desired.
Serve and Enjoy:
Chill the banana pudding in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the pudding to set.
Serve chilled and enjoy the delicious combination of creamy banana pudding and crunchy strawberry goodness!
This Strawberry Crunch Banana Pudding combines the classic flavors of banana pudding with a delightful crunch, making it a fun and tasty dessert. Let me know if you need any more details or variations!
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