Banana Pudding Bars

This is the last of my recipes from J's birthday. I know it was almost a month ago... but this is a great refreshing dessert that isn't too sweet. J loves any kind of dessert involving banana pudding and vanilla wafers so this is definitely not the first recipe I've tired, but it's a good one. Next time I think I'll go with something that's a little less time consuming. Although the end result is delicious!

I halved this recipe because I was only making dessert for J and I, but even the recipe cut in half makes about 9 servings. Also, this recipe is a bit of work and to save myself time I used cool whip for the topping instead of making my own whipped cream. You can't go wrong with using cool whip!

Ingredients
1 cup graham cracker crumbs
3/4 cup gingersnap crumbs
1/4 cup butter, melted
1 1/2 cups reduced fat milk, divided
Fresh banana puree (2 bananas)
1/2 cup sugar, divided
1 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
4 egg yolks
1/4 cup all purpose flour
1 cup mini vanilla wafers
Cool whip

Directions

1. Preheat the oven to 350 degrees F. 
2. Combine graham cracker crumbs, gingersnap crumbs, and melted butter in a medium bowl. Press into an 8x8 inch baking pan. Bake for about 10 minutes. Transfer to a wire rack to cool. 
3. In a medium saucepan, combine 1 1/4 cups milk, banana puree, 1/4 cup sugar, and vanilla. Cook over medium heat, whisking until the mixture boils. Once it boils, remove pan from the heat and set aside. 
4. Combine 1/4 cup milk and gelatin in a small bowl and let sit while whisking together egg yolks, 1/4 cup sugar, and flour until smooth. 
5. Add gelatin to banana mixture and whisk to combine, ladle 1 cup hot milk mixture to yolk mixture while whisking constantly. 
6. Slowly add egg mixture back into milk mixture while whisking. 
7. Cook over medium-high heat until mixture thickens, stirring constantly. Boil gently for 2 minutes. Remove from heat and strain. (Straining the mixture is tough, but do your best.) 
8. Spread have the mixture onto the crust then make a layer of vanilla wafers then spread the other half of the mixture over top. 
9. Refrigerate for at least 6 hours. 
10. Add cool whip to the top before serving and some more vanilla wafers if desired.

You can find the original recipe here.