1-Gathering and Preparing Ingredients: First, pull together all the items from the list above. Measure everything out to avoid any last-minute rushes this keeps the process fun and stress-free. Once you have your ingredients, slice the bananas into even pieces; aim for about 1/4-inch thick slices to layer nicely.

2-Cooking and Assembling the Pudding: Now, let’s get into the directions based on the classic method. In a large mixing bowl, beat together the sweetened condensed milk and ice cold water until they’re well combined, which takes about 1 minute. Then, add the instant vanilla pudding mix and beat for another 2 minutes until smooth.

Cover this mixture and refrigerate it for 3-4 hours or overnight so it sets properly that’s the secret to that creamy texture. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the chilled pudding mixture until no streaks remain.

For assembling, use a large glass bowl or trifle bowl with a 4-5 quart capacity, or divide into individual portions. Layer 1/3 of the vanilla wafers on the bottom, followed by 1/3 of the banana slices, and then 1/3 of the pudding mixture. Repeat these layers two more times, and garnish the top with extra wafers or crumbs. Finally, cover tightly and chill in the fridge for at least 4 hours, but not more than 8 hours, to keep the bananas from browning.