Make the Pudding:

• In a small bowl, whisk together cornstarch, 2 tbsp sugar, and salt.
• In a medium bowl, whisk eggs for 3-4 minutes until smooth and fluffy. Slowly whisk in the cornstarch mixture until smooth.
• In a saucepan over medium-high heat, simmer milk and remaining 6 tbsp sugar for about 5 minutes (do not boil).
• Slowly pour the hot milk into the egg mixture, whisking vigorously to prevent curdling.
• Return the mixture to the saucepan, add vanilla, and cook over medium-high heat, whisking constantly, until thickened (6-7 minutes).
• Remove from heat, pour into a bowl, cover with plastic wrap touching the pudding, and refrigerate for 3 hours.

Make the Whipped Cream:

• In a medium bowl, beat cold heavy cream and sweetened condensed milk on high speed for about 5 minutes, until fluffy.
• Gently fold the whipped cream into the chilled pudding until combined. Refrigerate until ready to assemble.

Crush the Nilla Wafers:

• Crush ¾ cup Nilla wafers in a Ziploc bag with a rolling pin. Set aside.

Assembly:

• Spread a thin layer of pudding in the bottom of your dish.
• Add a layer of whole Nilla wafers, followed by half of the crushed wafers.
• Add a thin layer of pudding, then a layer of sliced bananas.
• Repeat with another layer of pudding, whole wafers, crushed wafers, and bananas.
• Finish with the remaining pudding and decorate with extra wafers.
• Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Serve & Enjoy:

• Serve by scooping into dishes and garnish with extra banana slices & wafers. Enjoy!