For the 'Cool Whip' Topping: In a small saucepan, combine sugar and 3 tablespoons water; it should be just enough to hydrate the sugar. Then add corn syrup and cook until it reaches 250°F. Pour directly into the bowl of a stand mixer fitted with a whisk attachment and mix on low speed. Add gelatin. Mix until it becomes white, stiff, and marshmallow-like. In a separate bowl, combine salt, milk powder, milk, and vanilla paste. While continuing to whip, stream milk mixture into the marshmallow. Allow to cool to room temperature. With the mixer on medium speed, stream in cream and whip until soft peaks form. Transfer to a nonreactive container and let freeze overnight.

For the Banana Milk: Heat milk until scalding then pour over bananas. Mash together and allow to steep for about 30 minutes. Strain through a chinois.

For the Banana Pudding: Heat 4½ cups Banana Milk over medium-low flame. The bottom of the pot will brown easily, so be careful to stir frequently and not to scorch. In a bowl, combine salt, sugar, and cornstarch; break up all the cornstarch clumps. While stirring, slowly pour the mixture into the Banana Milk. Add vanilla paste and whisk to combine. Temper in egg yolks and continue to whisk until mixture is thick and boiling. Continue to boil for a few more minutes to eliminate the 'starchy' taste from the cornstarch. In a heatproof bowl, pour mixture over butter. Whisk until emulsified. Cover the surface with plastic wrap and refrigerate until cool.

To Assemble and Serve: In a serving bowl, layer the Banana Pudding with Nilla wafers and banana slices and repeat to fill the bowl. Top with a quenelle of 'Cool Whip' Topping.