Banana Pudding

Ingredients

• 1 box Nilla wafers (11 oz)
• 1 package instant vanilla pudding mix (3.4 oz, Jell-O brand)
• 1 can sweetened condensed milk (14 oz)
• 1.3 cup ice-cold water
• 3 cups heavy cream, cold
• 4.5 ripe medium bananas
• 0.5 teaspoons tsp vanilla extract (optional, for deeper flavor)

Method

1. Make the pudding base: In a large bowl, whisk together 1 can sweetened condensed milk (14 oz) and 1.3 cup ice-cold water until evenly combined. Add 1 package instant vanilla pudding mix (3.4 oz, Jell-O brand) and whisk vigorously until completely smooth with no lumps. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until the pudding is firm and set, at least 120 minutes or overnight.
2. Whip the heavy cream: In a separate bowl (or stand mixer), add 3 cups heavy cream, cold. Whip on medium-high speed until stiff peaks form, the cream should hold its shape but still look soft. Be careful not to over-whip; if it looks grainy, you've gone too far.
3. Fold cream into pudding: Using a whisk, gently fold the whipped cream into the chilled pudding until just combined. A few streaks of cream are fine—don't overmix or you'll deflate the cream.
4. Layer the pudding: In a large dessert dish or trifle bowl, layer as follows: Start with a layer of 1 box Nilla wafers (11 oz) covering the bottom. Add a layer of sliced 4.5 ripe medium bananas. Spread a layer of the pudding-cream mixture on top. Repeat these three layers until you reach the top of the dish, ending with pudding mixture. You should have roughly 3 layers total.
5. Chill before serving: Cover the dish and refrigerate for at least 240 minutes, or overnight. This allows the wafers to soften slightly and all the flavors to meld together.
6. Serve: Serve chilled. If desired, garnish with extra Nilla wafer crumbles or a few banana slices on top before serving. Best enjoyed within 1-2 days of assembly.