In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until well combined. Continue whisking for about 2 minutes until the mixture thickens.
Add the cup of Nutella to the pudding mixture. Use a spatula to fold it in gently until fully incorporated, creating a rich chocolate-hazelnut pudding.
In another bowl, whip the heavy cream until it forms stiff peaks. This will add a fluffy texture to your pudding.
Gently fold the whipped cream into the Nutella pudding mixture until no white streaks remain. This step is crucial for achieving the desired lightness in your dessert.
In a 9x13-inch baking dish, start by adding a layer of crushed Oreo cookies at the bottom. Follow this with a layer of the Nutella pudding mixture, then a layer of sliced bananas. Repeat the layers until you run out of ingredients, finishing with a layer of pudding on top.
Spread the Cool Whip evenly over the top layer of pudding. This adds a lovely finish and keeps the dessert light and airy.
Sprinkle the chopped roasted hazelnuts over the Cool Whip for a delightful crunch and a nod to the Nutella’s flavor profile.
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully. When ready to serve, scoop out portions and enjoy!
