Combine sugar, salt, and cornstarch in a bottom heavy pot. Pour in cold milk, heavy whipping cream, and vanilla extract. Whisk well.

Heat over medium-low heat while slowly whisking until thickened and starts to bubble. Don’t let it boil.

In a separate bowl, whisk together eggs and egg yolks. Gradually add ½ cup of the milk mixture to warm the eggs.

Repeat adding another ½ cup of milk mixture, then pour the egg mixture back into the sauce pot while whisking.

Return the pot to stove over medium-low heat, stir until mixture thickens more. Remove from heat and let it cool to room temperature.

Slice bananas into thin slices.

Line the bottom of a serving dish with half of the vanilla wafers and then half of the sliced bananas.

Spread half of the cooled custard over the bananas and wafers.

Repeat the layers of cookie, banana, and custard.

Ensure pudding is at room temperature. Chill metal mixer bowl and whisk in freezer for 10-15 minutes.

Add cold heavy whipping cream to the bowl with powdered sugar and vanilla. Start whipping on low speed, gradually increasing.

Beat until stiff peaks appear. Pipe or spread whipped cream over the pudding.

Cover the dish with plastic wrap and refrigerate for at least 4 hours.