Instructions

In a heavy 3 qt. saucepan, heat half & half, sugar, salt, & cornstarch on low heat. Stir constantly with whisk until it begins to thicken. Next, temper beaten eggs in a separate bowl with a little bit of the hot half & half mixture. Whisk constantly. Add tempered egg mixture back into saucepan and continue cooking until thick. Remove from heat. Add vanilla and butter. Cool to at least room temperature.

Whip heavy cream, adding sugar to taste.

In microwave safe bowl, 15 seconds at a time, heat chocolate and whipping cream until melted. Whisk in the peanut butter, butter, and vanilla until smooth.

In a 2 qt. dish, layer Nilla wafers, banana rounds, pudding and 1/3 of ganaché, repeat for 3 layers. Cover with sweetened whipped cream and decorate with wafers and ganaché.