Magnolia Bakery Banana Pudding

Pour the milk into a saucepan and heat over medium heat until warm.
In a large mixing bowl, whisk together the egg yolks and sugar until well combined.
In a small bowl, mix the cornstarch with a splash of the warm milk until smooth.
Add the cornstarch mixture and vanilla extract to the egg yolk mixture and whisk until fully blended.
Remove the warm milk from the heat and gradually pour it into the egg mixture, whisking constantly to combine.
Pour the entire mixture back into the saucepan and cook over low-medium heat, whisking regularly for about 8 minutes, until bubbling throughout.
Continue to whisk constantly until the pudding thickens to a creamy texture.
Remove from heat, add the butter, and whisk until smooth.
Transfer the pudding to a bowl, let it cool to lukewarm, then cover with plastic wrap touching the surface and refrigerate until fully chilled.
In a separate bowl, beat the whipping cream and powdered sugar until slightly thickened, about 4 minutes.
Remove the chilled pudding from the fridge and whisk until smooth.
Gently fold the whipped cream into the pudding until fully incorporated with no streaks remaining.
In serving glasses or a dish, layer the pudding mixture with banana slices, crushed ginger cookies, and walnut pieces.
Repeat the layers and finish with chopped walnuts on top.