In a medium saucepan whisk together the cornstarch, sugar and salt.
Gradually whisk in the milk, then add the eggs and butter.
Heat over medium heat, whisking constantly until ingredients begin to boil. Reduce to low and stir until thick.
Remove from heat and add vanilla extract.
In a separate bowl beat cream cheese until light and fluffy then, beat in about ¼ cup of filling to cream cheese mix until well mixed. Fold in remaining filling.
Cover with plastic wrap placing the wrap directly onto the surface of the filling. Refrigerate for a couple of hours.
Assembly
Add 2-3 tablespoons filling to the bottom of a parfait glass. Top with whipped topping, and repeat. Top with fresh banana slices and grate chocolate over the top.
Refrigerate until needed.
Devour.
Notes
Freshly whipped cream can be substituted for whipped topping!
Vary up your chocolate - I use dark, but milk and white are also really good!