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Mix the gelatin: Sprinkle the gelatin over 1 tablespoon cold water in a small bowl. Let set (about 2-3 minutes).
Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips with 2 tablespoons heavy cream. Heat on 50% power in 30-second increments, stirring each time, until completely melted.
Melt the gelatin: Microwave the gelatin for 5-8 seconds until it turns liquid again. Stir into the melted chocolate and set aside to cool slightly.
Prepare the whipped cream: Chill the mixing bowl and beat for 5-10 minutes. Beat 1 cup heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Set aside.
Mix ingredients: Beat cream cheese until smooth, then mix in chilled chocolate and dulce de leche until just combined. Add whipped cream and beat gently.
Mousse layers: Spread mousse evenly over chilled crust. Arrange banana slices in a circular pattern over mousse.
Make pudding layer:
Whip cream: Place mixing bowl in refrigerator and beat again. Beat 1 ¼ cups heavy cream on medium-high speed until soft peaks form.
Add pudding mixture: Gradually add dry pudding mixture and banana and beat until thick. Spread pudding layer over bananas.
Chill: Cover the cake completely and refrigerate for 3-4 hours until completely set.
Make the topping:
Whip the whipped cream For the topping: Prepare another batch of whipped cream by whipping 1 ½ cups of heavy cream with ¾ cup of powdered sugar until stiff peaks form.
Grill the cake: Spread the whipped cream evenly over the top of the cake. Decorate the edges of the cake with whipped cream using a large star tip.
Garnish: Crush the whipped nilla wafers and sprinkle them over the cake. Sprinkle with dulce de leche.
Cooling time: 4 hours
Total time: 5 hours
Yield: 10-12 servings
This no-bake dulce de leche and banana mousse cake is a creamy, decadent and easy-to-make dessert that will wow everyone at your next gathering!