Classic Banana Pudding

Ingredients

• 14 oz sweetened condensed milk (1 can)
• 1.5 cup ice-cold water
• 3.4 oz vanilla instant pudding mix (1 box)
• 1.5 cup heavy whipping cream
• 4 bananas (The source says “ripped” bananas; interpreted as ripe bananas. Slice, reserving additional slices for serving.)
• 12 oz Nilla Wafers (1 box; reserve some wafers for garnish)

Steps

1. 1

   In a medium-sized bowl, whisk together the ice-cold water and sweetened condensed milk.

2. 2

   In a separate bowl, add the vanilla instant pudding mix. Slowly whisk in the liquid mixture until smooth and free of lumps, about 1 minute.

3. 3

   Cover the pudding mixture and refrigerate for at least 1 hour, until firm, or leave it refrigerated overnight.

4. 4

   Whip the heavy cream until it begins to thicken, then increase the mixer speed and continue whipping until stiff peaks form.

5. 5

   Add the chilled pudding mixture to the whipped cream. Fold with a spatula until no streaks of pudding remain.

6. 6

   In a trifle dish or wide glass serving vessel, spread one-quarter of the pudding mixture over the bottom.

7. 7

   Add a layer containing one-third of the Nilla Wafers and approximately 1 to 1 1/2 sliced bananas, arranging them to cover the full layer.

8. 8

   Continue layering the pudding mixture, cookies, and sliced bananas until the ingredients are used, ending with a final layer of pudding. Garnish with some of the remaining wafers.

9. 9

   Cover the dish with plastic wrap and refrigerate for 4 to 6 hours. The dessert is recommended to be served within 12 hours.

10. 10

    Just before serving, top with additional slices of fresh banana.

Notes

The source's layering instruction says to use approximately 1 to 1 1/2 sliced bananas per layer, although the recipe lists 4 bananas total. Refrigerate for 4 to 6 hours after assembly and serve within 12 hours; add the final banana slices immediately before serving.

Nutrition per serving

• dessert
• no-bake
• chilled
• layered dessert
• American
• vegetarian