Banana Chocolate Chip Parfaits

1 pkg Duncan Hines® Chocolate Chip cookie mix
3 Tbsp. cornstarch
1/4 tsp salt
1-2/3 cups water
1 14oz can Eagle® sweetened condensed milk
3 egg yolks, beaten
2 Tbsp. margarine
1½ t vanilla
3 ripe bananas, sliced

Whipped toping

Prepare cookie mix following package directions for original recipe. Spread into greased 13 x 9 glass baking pan. Bake at 375° for 15 to 18 minutes or until edges are lightly golden brown. Cool.

Combine cornstarch, salt and water in medium saucepan. Add sweetened condensed milk and egg yolks. Cook over medium heat; stirring constantly
until thicken. Remove from heat, stir in margarine and vanilla.
Cool completely.

To assemble, cut outer edges from cookie bars. Process the edges to make about 1-3/4 cups crumbs. Layer pudding, bananas slices and crumbs in parfait dishes. Repeat layer 1 or 2 more times ending with pudding. Garnish with whipped topping, Cover and chill until ready to serve.

Tip: Cut remaining cookie bars into 1 x 2" pieces. Serve with parfaits.
Refrigerate until ready to serve.