2cupsheavy creamaka double cream or whipping cream
2tablespoonsconfectioner's sugarpowdered sugar
1teaspoonvanilla extract
2bananaspeeled and sliced
36Nilla Wafer cookies
Instructions
Whisk the cold milk and instant pudding in a medium mixing bowl until thickened. Cover the bowl and refrigerate while making the other elements of the recipe.
Add the cream, confectioner's sugar, and vanilla to a medium bowl and beat with an electric mixer until stiff peaks form.
Slice the bananas and place them decoratively around the bottom edge of 6 cups. You will have left over banana slices for decorating the top.
Spoon some of the vanilla pudding into the cup and level it out with a spoon.
Place vanilla wafer cookies around the edge of the cups, then fill the inside with the whipped cream and spread to the edge.
If you have more room in the cups, add more vanilla pudding or whipped cream layers.
Top with a dollop of whipped cream and add banana slices and nilla wafers.
Serve cold!
Notes
Because the bananas will brown, this recipe is best made and eaten the same day. But it can be covered and kept in the refrigerator for up to three days.
Banana lovers may wish to add more sliced bananas to the layers.
The pudding usually used for banana pudding is actually vanilla. But banana flavored pudding mix can be used instead if preferred.