Banana Pudding Pound Cake

For the Glaze:

• Combine the heavy cream, powdered sugar, Amaretto, and reserved pudding mix. Whisk until smooth, adding more cream if needed for consistency.
• Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
• Garnish with crushed vanilla wafers, banana slices, and mint just before serving. Remove banana slices before storing the cake in an airtight container in the refrigerator for up to 7 days. Refer to the notes above for freezing tips.
  
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