Banana cream pudding

Measure very cold milk with an ice cube to keep it cold; whisk in the instant pudding and let thicken about 5 minutes.

Stir in the sweetened condensed milk.

Gently fold in the Cool Whip with the whisk; it thickens further in the fridge.

Spread a little of the custard over the bottom of the dish as glue.

Lay about six Chessman cookies and fill gaps with Nilla wafers in a single layer, then a layer of sliced bananas kept off the edges, then about a third of the custard, smoothed.

Repeat for three layers of cookies, bananas and custard; top with Chessman cookies.

Cover loosely and refrigerate at least 4 hours, 6 is best, no longer than overnight or the bananas oxidize.

Crush Nilla wafers over the top just before serving.