Instructions
Step 1: In a large bowl, whisk together the instant pudding mix and cold milk until smooth. Add the sweetened condensed milk and vanilla extract, and mix until well combined. Chill in the refrigerator for 5-10 minutes to set slightly.
Step 2: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until smooth and fluffy.
Step 3: In a trifle dish or large glass bowl, layer vanilla wafers (or butter cookies) at the bottom, followed by a layer of pudding mixture, then a layer of sliced bananas. Repeat the layers until you reach the top of the dish.
Step 4: Top with a generous amount of whipped cream and sprinkle crushed cookies over the top for garnish.
Storage Information
Cover the banana pudding with plastic wrap and refrigerate for up to 3 days. For best texture, assemble shortly before serving to keep the cookies slightly crisp, or make ahead if you prefer a softer, cake-like consistency. Do not freeze, as the bananas will turn mushy.
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