RED VELVET BANANA PUDDING

19. Then, add the cream cheese that has been softened and blend until a smooth and homogenous mixture is obtained.
20. Chill the blend while making the whipped cream.
21. Using the whisk attachment of a stand mixer, beat the heavy cream in a clean bowl at medium speed for approximately one minute until it starts to thicken.
22. Then, raise the speed to medium-high and continue whipping until stiff peaks form. Avoid over-whipping the cream.
23. Keep the mixer at a low speed and gradually add the pudding mixture to the whipped cream, one spoonful at a time, until everything is thoroughly blended and no pudding streaks are visible.
24. Take the red velvet cake out of the pan and slice it into 8 rectangular pieces by creating a 4×2 inch pattern.
25. Further, divide each rectangle in half to get 16 1/2-inch-thick pieces. Keep these aside for later use.
26. For the pudding arrangement, choose a small bowl or a wide 4- to 5-quart glass bowl, or individual serving bowls.
27. Begin by placing a quarter of the pudding at the bottom, then add enough slices of red velvet cake to fully cover that layer. Then, add a third of sliced bananas to cover the cake and pour 1/3 cup of mini chips over it.
28. Repeat the layering process two more times, then finish by topping it with the remaining pudding.
29. Sprinkle crumbled red velvet cake and add a tablespoon of mini chips on top as the final touch.
30. In order to cool the mixture, wrap it in plastic and place it in the refrigerator for at least four hours or overnight.
31. Enjoy your chilled pudding!

Note:

• You may have a few extra pieces of cake for snacking.