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Ingredients
- 1 ¾ cups sweetened condensed milk
- 1 ½ cups cold water
- 1 box chocolate pudding mix
- 3 cups heavy cream
- 1 box vanilla wafer cookies
- 5 bananas
- 2 cups chocolate hazelnut spread
- 7 oz. shelled hazelnuts, divided
Instructions
- In a large bowl, whisk the sweetened condensed milk and cold water together until they are combined. Then, add the instant pudding mix and whisk until smooth. Refrigerate for at least 1 hour to allow it to set.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip the cream. Once the pudding has set, gently fold it into the whipped cream one scoop at a time until the mixture is fully combined, light and fluffy.
- To assemble the dessert, start by slicing the bananas. In a 9-by-13-inch pan, begin by adding ⅓ of the pudding mix as a base layer. Layer on ½ of the vanilla wafers, then ½ of the sliced bananas, then ⅓ of the hazelnut spread, then ⅓ of the chopped hazelnuts.
- Repeat the layers of pudding, wafers, bananas, hazelnut spread and hazelnuts.
Top with remaining pudding, then hazelnut spread, then chopped hazelnuts. - Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
NUTRITION FACTS
PER SERVING
Calories: 409
Protein: 5.6g
Carbohydrate: 44g
Fiber: 2.7g
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 42mg
Calcium: 8.3% DV
Sodium: 188mg
Potassium: 347.8mg
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