7-Layer Elvis Dessert Dip Recipe

Ingredients

VANILLA PUDDING

• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 3 cups whole milk, divided
• 1/4 cup cornstarch
• 5 large egg yolks
• 1 teaspoon vanilla extract

WHIPPED CREAM

• 1 cup heavy cream
• 1 tablespoon granulated sugar

PEANUT BUTTER CRÈME

• 1 cup heavy cream
• 1/4 cup creamy peanut butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract

ADDITIONAL INGREDIENTS

• 8 peanut butter-filled chocolate sandwich cookies (such as Oreo), finely chopped
• 2 large, ripe bananas, sliced
• 1 cup chopped roasted, salted peanuts
• 1/2 cup crumbled cooked bacon (about 6 slices)

Method:

1. Prepare the Vanilla Pudding: Combine sugar, salt, and 2 cups of the milk in a large saucepan. Bring to a simmer over medium-low, stirring occasionally.
2. Whisk together cornstarch and remaining 1 cup milk in a medium bowl until smooth. Stir egg yolks into cornstarch mixture. Slowly pour warm milk mixture into egg mixture, whisking constantly until combined. Return mixture to saucepan, and cook, stirring constantly, over low until smooth and thick, about 4 minutes. Remove from heat, and stir in vanilla; pour into a shallow dish. Press plastic wrap directly over surface of mixture (to prevent a skin from forming), and chill until cold, about 1 hour.
3. Prepare the Whipped Cream: Beat cream and sugar with an electric mixer on high speed until stiff peaks form, about 1 minute. Transfer to a separate bowl.
4. Prepare the Peanut Butter Crème: Combine cream, peanut butter, sugar, and vanilla in mixer bowl. Beat on medium-low speed until combined, about 1 minute. Increase speed to high, and beat until stiff peaks form, about 1 minute.
5. Assemble: Spread 1 1/2 cups of the Vanilla Pudding in bottom of a 13- x 9-inch baking dish. Reserve remaining Vanilla Pudding for another use. Top evenly with chopped cookies, banana slices, Peanut Butter Crème, peanuts, Whipped Cream, and bacon. Serve with graham crackers.