HOW IS IT PREPARED?
In a large bowl, cook the vanilla pudding using a quart of milk according to package directions. Leave to cool slightly.
Add the sugar to the cooled pudding, then stir in the butter until it melts and combines with the pudding.
Add sour cream and crushed biscuits to the mixture and mix well.
Grease the pan with butter and pour half of the mixture into the pan.
Peel the bananas and cut them into rings. Arrange them over the mixture in the tray.
Cover the bananas with the remaining mixture and level the surface.
Place the cake in the refrigerator and let it cool and set for at least 2 hours.
In the meantime, beat the sweet cream well with a spoonful of powdered sugar.
Spread the cooled cake with the prepared sweet cream.
Sprinkle ground hazelnuts or walnuts on top.
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