For the pudding

In a stand mixer with the whisk attachment, beat the ube sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat until the mixture is smooth, about 2 minutes. Refrigerate, covered, for at least 4 hours or overnight – pudding should be fully set.

In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the pudding into the whipped cream until well blended and there are no visible streaks.

To assemble

Save 16 cookies for garnish.

Take one-third of the cookies and divide amongst the individual serving dishes. It’s okay for the cookies to overlap.

Dividing amongst the individual serving dishes, layer one-third of the sliced bananas over the cookies and then one-third of the pudding.

Repeat the layering twice more. End with a final layer of pudding.

Cover tightly with plastic wrap and refrigerate for 4 hours – or as long as 8 hours, no longer. Cookies should be tender when poked with a knife.

To serve, top with a dollop of whipped cream (optional) and one of the reserved cookies. Alternatively, you may crush the reserved cookies and sprinkle the top of the puddings with cookie crumbs.