Ingredients
Equipment
Method
Preparation Steps:
- Start by whisking together the sweetened condensed milk and cold water in a large mixing bowl. Ensure they are well combined. Next, gradually add the instant vanilla pudding mix while whisking continuously. Set aside for about 5 minutes until it thickens.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes with an electric mixer on medium-high speed. If you're using vanilla paste or extract, add it during this step.
- Gently fold the whipped cream into the pudding mixture using a spatula. Be careful not to deflate the whipped cream; the goal is a light and airy texture.
- In a 9x13-inch baking dish, create a layer of vanilla wafer cookies at the bottom. Follow this with a layer of banana slices, then spoon over a generous layer of the pudding mixture. Repeat these layers until all ingredients are used, ending with a layer of pudding on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and the cookies to soften. Serve chilled, garnished with extra banana slices or crushed vanilla wafers if desired.
Notes
- For best results, use ripe bananas that are just slightly speckled. They’re sweet but not overly soft.
- To prevent bananas from browning, consider tossing them in a little lemon juice before layering.
- This banana pudding can be made a day in advance for convenience.