Start by taking a saucepan and heating half a cup of the heavy cream. Use medium heat and just check that it’s getting warm, we’re not trying to boil it so if you see it start to bubble remove it from the heat immediately.
While the cream is heating we can add the egg yolks and 1/4 cup of sugar (not the powdered sugar) together and whisk them. Keep whisking until you’re left with a nice and fluffy mixture that is light yellow in color.
You’ve been keeping an eye on the cream, right? Once it’s warm enough remove it from the heat and decant it all into the mixing bowl. Mix this together (using a low-speed setting if you have an electric whisk) and then pour the whole thing back into the pan.
Continue heating everything over medium heat, the mixture should start to thicken up. You’re aiming to get the mixture to 160°F at which point it should also be nice and thick, then you can simply remove it from the stove.
Now we can add the sea salt, vanilla extract, the vanilla pudding mix of choice, cinnamon, and the bananas (be sure to cut them up a little beforehand).
Whisk all these together until everything is well combined and you have a rich and thick mixture.
Next, take a separate mixing bowl and pour the remaining 1 and 1/2 cups of heavy cream in, then whisk this thoroughly. You should start to see high, fluffy peaks start to form when you remove the whisk from the mixture.
Once you have it, at this stage add the powdered sugar, and, you guessed it, whisk a little more.
Now we need to combine both of these parts together. Take the banana mixture you prepared before and add this to your cream/powdered sugar mixture and mix it one more time to finally combine everything.
Probably the most important step which is arranging everything.Using the cool whip, banana pudding we just made, and the vanilla wafers, create layers of these 3 ingredients as desired. Thick, thin, more layers or fewer layers, the choice is yours!Once you’ve created your masterpiece simply refrigerate until it’s chilled, it’s now ready to serve!