For the banana layer cream, prepare the pudding with milk according to instructions. Crumble the amarettinis. Peel bananas and cut into slices.
Whip the cream until stiff, fold in the yogurt, let the sugar trickle in and stir in the pudding in portions.
Color half of the cream with cocoa powder, distribute in dessert glasses, cover with banana slices, then spread the light cream and the amarettinis on top.
Repeat the process until everything is used up. Drizzle with eggnog and put the banana layer cream and at least half an hour in the refrigerator.
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