Ingredients:

1 recipe of vanilla pudding *see recipe below
1 can, 410ml Angel Kremdensada, chilled overnight
1 pack, 250g Biscoff cookies, cut into small pieces
5 pieces large ripe lakatan banana, sliced into ¼ inch thick coins, plus more for garnish

Vanilla Pudding (make ahead):

1 can, 410ml Angel Evaporated Milk, divided into two parts
½ cup Angel Condensada
1 ½ Tablespoon + 1 teaspoon cornstarch
2 egg yolks
pinch of salt
½ Tablespoon butter
1 teaspoon vanilla extract

• In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside.
• In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened.
• Remove from the heat and whisk in butter and vanilla.
• Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.

Procedure:

1. Place Angel Kremdensada in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy.
2. Slowly fold in prepared vanilla pudding. Mix until combined.
3. In a serving dish, add hal of the vanilla-cream pudding mixture. Use a spatula to spread into an even layer.
4. Layer with Biscoff cookie pieces and sliced bananas.
5. Add the rest of the vanilla-cream pudding mixture on top and spread it into an even layer. Chill overnight.
6. To serve: Top with more Biscoff cookie pieces and sliced bananas to garnish.