Mix in a saucepan the almond milk, sugar, cornstarch, and eggs.
Stir until the first bubble forms.
Reduce to low heat and add the butter, stir for 1 more minute.
Remove from the heat and divide the batter into 3 bowls.
In bowl 1, stir in the vanilla.
In bowl 2, stir in the cocoa powder.
In bowl 3, stir in strawberry jam.
Let the bowl cool down for 15 minutes.
Serve the glasses with one layer of chocolate pudding, one layer of strawberry pudding, and one of vanilla pudding.
Top with sliced bananas and chocolate syrup.
Cover the glasses and take them to the fridge for 3 hours.
Serve and enjoy.