Ingredients:

  • 1 can (14 oz) Sweetened condensed milk, chilled
  • 1.5 cups Ice-cold water
  • 1 package (5.1 oz) Instant vanilla pudding mix
  • 1 tsp Vanilla bean paste
  • 3 cups Heavy whipping cream, very cold
  • 0.33 cup Powdered sugar, sifted
  • 11 oz Vanilla wafer cookies
  • 6 large Ripe bananas, sliced into 1/4 inch rounds
  • 1 tbsp Lemon juice

Instructions:

  1. In a large bowl, whisk together the chilled sweetened condensed milk and ice-cold water until fully combined.
  2. Gradually whisk in the instant pudding mix and vanilla bean paste until smooth. Cover and refrigerate for at least 5 minutes to set.
  3. In a separate chilled bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form.
  4. Gently fold the whipped cream into the set pudding mixture using a silicone spatula and a 'cut and turn' motion to maintain aeration.
  5. Line the bottom of a 9x13 inch glass dish or 3-quart trifle bowl with a solid layer of vanilla wafers.
  6. Arrange half of the sliced bananas (optionally tossed in lemon juice) evenly over the cookies.
  7. Spread half of the pudding mixture over the bananas, smoothing to the edges to seal the fruit.
  8. Repeat the layers once more: cookies, then bananas, then the remaining pudding mixture. Garnish with crushed wafer crumbs.
  9. Cover tightly and refrigerate for at least 4 hours to allow the cookies to soften into a cake-like texture.