Chocolate Hazelnut Banana Pudding
Ingredients:
One 14 ounce can sweetened condensed milk
1 ½ cups ice cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
One 12-ounce box Nabisco Nilla Wafers
4 cups sliced ripe bananas
2 cups of Nutella, hazelnut spread
Steps:
In a small bowl, on the medium speed of an electric mixer, mix the sweetened condensed milk and water together until well combined, about 1 minute.
Add the pudding mix and until there are no lumps and the mixture is smooth, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight, before continuing.
In a mixer bowl with the whisk attachment, whip the heavy cream on medium speed for about a minute until the cream starts to thicken, then increase the speed to medium high and whip the heavy cream until stiff peaks form. Be careful not to over whip. Carefully add the pudding mixture into the whipped cream and mix on low speed until well blended and no streaks of pudding remain.
To assemble the pudding, select either a trifle bowl or a wide glass bowl with a 4-5-quart capacity.
Spread a layer of pudding on the bottom and layer with 1/3 of the wafer cookies and sliced banana. Place the Nutella in a pastry bag and drizzle 1/3 of it over the banana slices. Continue layering with 1/3 of the pudding mixture, another layer of wafers and sliced bananas and Nutella. Repeat one more time and end with pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.