Step 1

In a small bowl or measuring cup, combine the sugar, McCormick® Pure Vanilla Extract, and espresso. Stir to combine, then let cool to room temperature.

Step 2

In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Set aside.

Step 3

In a separate large bowl, whisk the mascarpone and heavy cream until stiff peaks form, 6–8 minutes.

Step 4

Fold the whipped cream mixture into the vanilla pudding.

Step 5

Arrange a layer of vanilla wafers on the bottom of a medium baking dish or pie dish. Using a pastry brush, dab the espresso mixture on the tops of the cookies until slightly saturated. Arrange a layer of banana slices over the cookies, then spread an even layer of vanilla pudding on top. Repeat to make 3 layers total. Dust the top with McCormick® Ground Cinnamon.

Step 6

Cover the baking dish with plastic and refrigerate for at least 1 hour, or up to 1 day, until ready to serve.

Step 7

Serve with more vanilla wafers for topping.

Step 8

Enjoy!