Isolation Pudding

1 package famous chocolate wafers

1 can condensed milk

1 cup water

3.9 ounce chocolate pudding

3 cups heavy cream – whipped

3 tablespoons cocoa powder

2 cups whipped cream

2 tablespoons sugar

1 tablespoon vanilla bean paste

4 bananas – chopped

In the bowl of a stand mixer beat the water and condensed milk until mixed. Add the chocolate pudding and beat until pudding dissolves. Cover and refrigerate 2-3 hours or overnight.

Beat whipped cream until stiff peaks. Fold in the 3 tablespoons cocoa powder. Then fold into the cold refrigerated pudding.

Beat remaining 2 cups cream, sugar and vanilla bean paste in clean bowl. Set aside.

Layer cookies on bottom, then pudding, bananas, and keep repeating until you have about 3 layers and pudding is all gone.

Top with fresh whipped cream.

Serve cold. For breakfast in dyer times. 🙂