A delightful no churn banana pudding ice-cream sandwich made with heavy whipping cream, sweetened condensed milk, vanilla pudding, bananas, and vanilla wafers, housed between homemade sugar cookies.
1: In a mixing bowl, whip heavy cream till stiff peaks form. Put aside.
2: In another mixing bowl, combine sweetened condensed milk, instant pudding mix, vanilla extract, and mashed bananas; mix together.
3: Fold crushed wafers into the banana mixture.
4: Fold the banana mixture into the whipped heavy cream till fully combined.
5: In a loaf pan, place a handful of whole vanilla wafers flat on the bottom.
6: Take half of the ice-cream mix and place it in the pan, smoothing it out over the wafers.
7: Layer some sliced banana on the ice-cream, saving a few slices for the top.
8: Place the remaining ice-cream on top and smooth it out.
9: Add some crushed and full wafers, along with the remaining slices of bananas.
10: Cover the loaf pan with plastic wrap and place it in the freezer for 4-6 hours till it firms up.
11: Preheat the oven to 350°F and prepare cookie dough.
12: Break apart the sugar cookie dough and press down into two lightly greased 9x9 baking dishes.
13: Bake for 20 minutes and let cool completely.
14: Take out the banana ice-cream and let it soften slightly.
15: Smooth a layer of ice-cream on top of one cookie and flip the other cookie pan over to place on top, pressing down.
16: Place cookies in the freezer for 1-2 hours before slicing into rectangles or squares.
