This is one of the most popular, often made of layers of vanilla pudding topped with sliced bananas and a layer of vanilla wafers.
It is heavenly and one of the best desserts that you'll like.
This recipe has a few simple ingredients: pudding, vanilla wafers, bananas, milky sweet canned milk, and creams, especially the heavy ones.
1 (14 oz) can sweetened condensed 1 ½ cups ice cold water 1 (3.4 oz) box instant vanilla pudding mix 3 cups heavy cream 4 cups sliced barely ripe bananas, (see note) 1 (12 oz.) box Nilla Wafers
In a large bowl, whisk the sweetened condensed milk and water until well combined—a good whisk should take no more than 1 minute. Now pour the pudding mix and mix the ingredients thoroughly; it usually takes about 2 minutes. Tightly wrap the pan and place it into the refrigerator for 3-4 hours or preferably overnight.
It is also necessary to give the right amount of time for the pudding mixture to stand or set. It will be watery because if you don’t allow it to rise for some time, then it will not have thickened up enough.
In a mixing bowl, beat the heavy cream on high until the mixture is thick and it is difficult to make swoops with the spoon. Gradually fold the whipped cream into the pudding until the mixture is totally free of white streaks.
It can be prepared in individual dishes or in a huge glass dish that has a 4-5 quart capacity or even a 9 x 13 baking dish will do.
If you are using Cripsy Nilla wafers, place 3rd of the Nilla wafers on the bottom layer, overlapping as well. Third, place layer one third of banana on top and layer one third of pudding mixture. Repeat a second and third time again, putting more wafers or wafer crumbs on the last layer.
Tightly wrap the top and let it sit in the fridge for at least 4 hours, or up to 8 hours, no longer because the bananas will begin to brown (see Notes on how to avoid browning).