Layered Pudding Delight: A Decadent Dessert with Perfect Layers

Preheat the oven to 350°F (175°C).
In a bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture is well coated.
Press the mixture into the bottom of a 9×9-inch baking dish or individual serving glasses. Use the back of a spoon to pack it down firmly.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
For the Pudding Layers:

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture begins to thicken, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Once the milk mixture has thickened, slowly ladle a small amount of the hot mixture into the egg yolks to temper them (to prevent curdling). Gradually add the tempered yolks back into the saucepan, whisking constantly.
Continue cooking the pudding for another 2-3 minutes, then remove it from the heat. Stir in the butter and vanilla extract. Let the pudding cool slightly before assembling the dessert.
Whipped Cream:

In a separate bowl, beat the heavy cream and powdered sugar together until soft peaks form. Be careful not to over-whip.
Assembling the Dessert:

Once the graham cracker crust has cooled, spread half of the pudding mixture over the crust. Then, add a layer of whipped cream, smoothing it evenly.
Repeat the process with the remaining pudding mixture and whipped cream, layering them carefully.
Refrigerate the dessert for at least 3 hours, or until the layers have set.
Serving and Storage Tips: