Pudding layer: In a small mixing bowl combine sugar, pudding and 5-6 tablespoons of milk. Mix well until pudding becomes liquid. In a medium pan bring the remaining milk to a boil on high, then immediately reduce temperature to low. Pour pudding mixture into milk while stirring. Cook pudding on low for several minutes until it's smooth and thick. Stir continuously.**  Set aside.

Chocolate layer: In a small pan add milk and then chocolate. Melt on medium while stirring. Lower temperature and add heavy whipping cream. Continue stirring until everything is integrated and smooth. Set aside.

Cookie crumb layer: In a mixing bowl mix cookie crumbs with milk and vanilla extract until the mixture has a smooth and wet (but not watery) consistency.

Take out 6 larger cups and start layering in this order: 1. cookie crumb layer, 2. banana rounds, 3. pudding layer, 4. banana rounds, and 5. chocolate layer.

Eat it warm, or cool in the fridge if eating later. Cups last about 24 hours in the fridge.