Ingredients :

• Whipped topping (stabilized whipped cream type) — The airy base of the entire dessert. In Europe, use heavy cream whipped into very stiff peaks, or ready-to-use whipped cream in a carton. No light cream — it will collapse in thirty minutes and you’ll end up with a soup.
• Instant vanilla pudding — The trick that thickens without cooking. You fold it in as a powder directly, unprepared — it absorbs the moisture from the cream and gives that texture that holds without being gelatinous. Choose a pudding with real vanilla if you can find it; you can taste the difference.
• Canned pineapple — The hidden cornerstone of the recipe. Its acidity cuts through the fat of the cream and prevents the dessert from being sickly sweet after two spoonfuls. But you must drain it seriously — keep the syrup for a smoothie, because if you pour it into the bowl, your fluff will become liquid.
• Bananas — To be added last, just before serving. After two hours in the cream, they turn black and soft — edible, but not very appetizing. Choose them ripe but still firm, not the ones already covered in brown spots.