500 grams of ripe bananas
125 grams of instant vanilla pudding powder
125 grams of instant chocolate pudding powder
300 grams of Petit Beurre cookies
Put the bananas in a blender or a food processor and pulse for about 10-15 seconds, to puree bananas. Squeeze the lemon over the bananas, and pulse again. Then add both of the instant pudding powders and beat on medium speed, until it thickens and gets creamy. Lay one layer of cookies on the platter and put the filling on the cookies. Top that with another layer of cookies. Leave the cake overnight (or at least 5 hours) to moisten, and serve.