Whisk together sugar, cornstarch, and salt in a medium-sized heavy-bottomed saucepan.

In a large measuring cup or separate bowl, whisk together milk, 1 ½ cups heavy cream, and egg yolks until yolks are beaten and ingredients are well-combined.

While whisking the dry ingredients, drizzle milk mixture into saucepan and whisk until completely combined.

Transfer saucepan to stovetop over medium heat and whisk constantly until mixture thickens to a pudding-like consistency.

Once pudding has thickened, remove from heat and pour through fine mesh strainer into a heatproof bowl.

Whisk in butter, one piece at a time until melted and then whisk in vanilla.

Let pudding sit cool for 15 minutes, stirring occasionally, then cover by pressing a piece of plastic wrap or parchment directly against the surface of the pudding to prevent a skin from forming.

Refrigerate until completely cooled before proceeding.

Combine 3 cups heavy cream, powdered sugar, and 2 teaspoons vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.

Remove chilled pudding from the fridge and stir.

Add half of the whipped cream mixture to the pudding and stir together using a spatula until completely combined.

Slice two bananas into ⅛” thick slices and brush lightly with lemon juice on both sides.

Spread a thin layer of pudding over the bottom of a 2.5qt baking dish and then top with an even layer of vanilla wafers.

Top each vanilla wafer with a brushed banana slice.

Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer.

Nestle another layer of vanilla wafers into the pudding and top with banana slices.

Top with remaining pudding.

Dollop remaining whipped cream on top.

Cover and refrigerate at least 4 hours.

Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and use a potato peeler to add chocolate curls/shavings overtop.