Instructions

1. 1

   Make the pudding base. In a large bowl, whisk the sweetened condensed milk and ice-cold water together until smooth. Add the instant vanilla pudding mix and whisk steadily for about 2 minutes until the mixture thickens and there are no lumps. Cover and refrigerate for at least 4 hours, or until the pudding is firm enough to hold a shape when you drag a spoon through it.

2. 2

   Whip the cream. Using a stand mixer or hand mixer with a cold bowl, beat the heavy cream on medium-high speed until stiff peaks form — the cream should hold its shape when you lift the beaters straight up. This takes roughly 3–4 minutes.

3. 3

   Fold the cream into the pudding. Scoop the whipped cream onto the chilled pudding base. Using a large spatula, fold gently in wide strokes from the bottom of the bowl up and over. Keep folding until the mixture is uniformly smooth with no white streaks. Don't stir or beat — folding keeps the texture light.

4. 4

   Layer the pudding. In a 9×13-inch dish or a large trifle bowl, spread a thin layer of the pudding mixture across the bottom. Arrange a single layer of vanilla wafers on top, followed by a layer of sliced bananas. Spoon about a third of the remaining pudding over the bananas and spread it to the edges. Repeat the layers — wafers, bananas, pudding — until everything is used, finishing with a pudding layer on top.

5. 5

   Chill before serving. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. The wafers will soften into a cake-like texture as they absorb moisture from the pudding. The pudding is ready when the top layer is set and the wafers yield easily to a spoon.

Used in this recipe: Hand Mixer · Glass Baking Dish With Lid (Amazon, affiliate links)