Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 1.5 cups ice-cold water
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 3 cups heavy whipping cream, chilled
  • 1 tsp pure vanilla extract
  • 1 box (11 oz) vanilla wafers
  • 5 large ripe bananas, sliced

Instructions:

  1. Combine the sweetened condensed milk and ice cold water in a large bowl. Beat with a whisk or hand mixer until the two are perfectly combined and look like a thin, uniform milk.
  2. Sprinkle the instant vanilla pudding mix over the liquid. Whisk vigorously for 2 full minutes. Note: It should be completely smooth with no yellow clumps.
  3. Cover the pudding bowl tightly with plastic wrap. Place it in the refrigerator for at least 3 hours. Note: This allows the starch to fully hydrate so the pudding becomes very firm.
  4. Once the pudding is set, place your chilled heavy cream and vanilla extract into a cold metal bowl. Beat on medium high speed.
  5. Watch the cream closely. Stop when it reaches stiff peaks. This means when you lift the whisk, the cream stands straight up without drooping. Don't overbeat, or you'll end up with butter.
  6. Remove the firm pudding from the fridge and give it a quick stir to loosen it. Gently fold the pudding into the whipped cream using a spatula. Note: Use a cut and fold motion — cut through the center, scrape the bottom, and flip over.
  7. Start your layers in a 4 quart dish. Place one third of the vanilla wafers on the bottom, covering the surface completely.
  8. Add one third of the sliced bananas in an even layer over the cookies.
  9. Spread one third of the pudding cream mixture over the bananas, smoothing it out to the edges to seal them in.
  10. Repeat the layers twice more, ending with a smooth layer of the cream on top.
  11. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, though 6 to 24 hours is the sweet spot for the best texture.