1 pkg. Duncan Hines chocolate chip cookie mix

PUDDING:

3 tbsp. cornstarch
1/4 tsp. salt
1 2/3 c. water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 tbsp. butter
1 1/2 tsp. vanilla extract
3 ripe bananas, sliced
Whipped topping, for garnish
Mint leaves, for garnish

1. Preheat oven to 375 degrees. Grease 13"x9"x2" pan.

2. Prepare cookie mix following package directions for original recipe. Spread in pan. Bake a 375 degrees for 15 to 18 minutes or until edges are light golden brown. Cool.

3. For pudding, combine cornstarch, salt and water in medium saucepan. Add sweetened condensed milk and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in butter and vanilla extract. Cool.

4. To assemble, cut outer edges from cookie bars. Crumble to make about 1 3/4 cups crumbs. Layer pudding, banana slices and crumbs in parfait dishes. Repeat layers 1 or 2 more times ending with pudding. Garnish with whipped topping and mint leaves. Refrigerate until ready to serve. 6 parfaits.

TIP: Cut remaining cookie bars into 1"x2" pieces. Serve with parfaits.