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1
Special equipment: Eight 5-ounce paper cups
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2
Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl.
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3
Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling.
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4
Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan.
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5
Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes.
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6
Remove the saucepan from the heat, and whisk in the peanut butter until melted.
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7
Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
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8
Cut the bananas into small chunks.
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9
Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas.
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10
Repeat with another layer of pudding, cookies and bananas.
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11
Top with a final layer of pudding.
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12
Repeat with the remaining ingredients to make 8 pudding cups.
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13
Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight.
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14
When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form.
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15
Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts.
