Half Banana Pudding, Half Strawberry Shortcake: The Ultimate Dessert Fusion

In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat, stirring occasionally until the mixture just begins to steam.
In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Slowly pour a bit of the hot milk mixture into the egg yolks to temper them, then whisk the egg mixture back into the saucepan.
Cook the pudding over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 4-5 minutes). Remove from heat and stir in the vanilla extract.
Let the pudding cool slightly, then layer it in the bottom of your serving dish. Add a layer of sliced bananas, followed by a layer of vanilla wafer cookies. Repeat as needed, finishing with a layer of pudding on top.
Prepare the Strawberry Shortcake Layer:

Toss the sliced strawberries with sugar in a bowl and let them sit for at least 10-15 minutes to macerate. This will draw out the juices, creating a syrupy texture.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Layer the macerated strawberries on top of the banana pudding layer, followed by a generous dollop of whipped cream. Add the shortcake cubes around the edges or on top of the strawberries.
Assemble the Dessert:

Begin by layering the banana pudding mixture in a large trifle dish or individual serving glasses. Add the macerated strawberries and shortcake pieces on top.
Garnish with extra whipped cream, crumbled vanilla wafers, and fresh strawberry slices for a beautiful presentation.
Chill and Serve:

Refrigerate the dessert for at least 2 hours to allow the layers to set and the flavors to meld together. Serve chilled, and enjoy the perfect blend of banana pudding and strawberry shortcake in each spoonful.
Serving and Storage Tips: