Time: 45 minutes, plus chilling

5 ounces milk chocolate, finely chopped

3 tablespoons sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons cornstarch

Pinch salt

2 egg yolks

1 1/2 cups whole milk

1/2 cup heavy cream, plus 1 cup whipped

1 teaspoon vanilla extract

2 large bananas, thinly sliced

14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).

1. Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.

2. In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.

3. Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.

4. Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.

Yield: 6 to 8 servings.

Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t find them or want to paint the lily, try using chocolate sandwich cookies like Newman-O’s.