Make the Pudding: In a small bowl, whisk together cornstarch, 2 tbsp sugar, and salt.

In a medium bowl, whisk eggs for 3-4 minutes until smooth and fluffy. Slowly whisk in the cornstarch mixture until smooth.

In a saucepan over medium-high heat, simmer milk and remaining 6 tbsp sugar for about 5 minutes (do not boil).

Slowly pour the hot milk into the egg mixture, whisking vigorously to prevent curdling.

Return the mixture to the saucepan, add vanilla, and cook over medium-high heat, whisking constantly, until thickened (6-7 minutes).

Remove from heat, pour into a bowl, cover with plastic wrap touching the pudding, and refrigerate for 3 hours.

Make the Whipped Cream: In a medium bowl, beat cold heavy cream and sweetened condensed milk on high speed for about 5 minutes, until fluffy.

Gently fold the whipped cream into the chilled pudding until combined. Refrigerate until ready to assemble.

Crush ¾ cup Nilla wafers in a Ziploc bag with a rolling pin. Set aside.