Instructions
step 1 In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined.
step 2 Add the instant pudding mix and whisk for 2-3 minutes until smooth and slightly thickened.
step 3 Cover and refrigerate the pudding mixture for at least 4 hours, or overnight, until firm.
step 4 In another large bowl, whip the heavy cream and vanilla extract until stiff peaks form.
step 5 Gently fold the whipped cream into the chilled pudding mixture until fully combined and smooth.
step 6 In a trifle dish or 9×13-inch pan, layer vanilla wafers or ladyfingers, followed by banana slices and a generous layer of pudding mixture.
step 7 Repeat layers until all ingredients are used, ending with a final layer of pudding.
step 8 Top with additional banana slices and crushed cookies or wafer crumbs.
step 9 Cover and chill for at least 2 hours before serving to allow flavors to meld.
Storage and Reheating Tips
Store banana pudding covered in the refrigerator for up to 3 days. For best texture, add fresh banana slices on top just before serving to prevent browning. This dessert is not suitable for freezing, as the bananas and cream may change texture.
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