Banana pudding

Ingredients:

• 3 tbsp. corn or potato starch
• 6 cinnamon crackers, crumble into 2.5 cm pieces
• 1/4 cup sliced ​​almonds, toasted
• 1 cup (2% fat) milk
• 1 cup almond milk
• A pinch of salt
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 large bananas
• 1 tbsp cocoa powder

Preparation:

1. Heat in a saucepan over medium heat without bringing to a boil. almond milk and cow, remove from heat.
   
   Meanwhile, combine the cornstarch, salt, sugar, and egg in a bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Return the mixture to the saucepan, return it to the stovetop, and cook over medium heat, whisking vigorously, until thickened, 1 to 2 minutes. Stir in the vanilla extract.
   
   Pour into a bowl and cool. Cut the bananas into thin slices.
2. Place a few slices into 4 shallow glasses. banana, a few pieces of graham cracker, 2 tablespoons of pudding, sprinkle with cocoa powder and almonds. Continue layering in the same order for 2 more layers. Cover the banana pudding with plastic wrap and refrigerate for 4 hours or overnight.