Spread one - third of
the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
Slice the bananas evenly over the top, and cover with
the remaining pudding.
Spread
the remaining pudding over the bananas and cover the tart with plastic wrap.
Pour
the remaining pudding mixture over the berries, and sprinkle with remaining 1/4 cup almonds.
Top with
the remaining pudding.
Cover with half of
the remaining pudding, another layer of bananas, reserving a few slices for garnish, and then the rest of the ladyfingers, reserving 2 or 3 for garnish.