Ingredients:

  • 14 oz sweetened condensed milk, chilled
  • 1.5 cups ice-cold water
  • 3.4 oz instant vanilla pudding mix
  • 3 cups heavy whipping cream, cold
  • 11 oz vanilla wafers
  • 6 medium bananas, ripe but firm
  • 1 tsp vanilla bean paste

Instructions:

  1. In a large bowl, whisk together the chilled sweetened condensed milk and ice-cold water until fully combined.
  2. Sprinkle the instant vanilla pudding mix over the liquid and whisk vigorously for 2 minutes until glossy and smooth. Cover and refrigerate for 5 minutes.
  3. In a separate chilled bowl, beat the heavy whipping cream and vanilla bean paste until stiff peaks form.
  4. Gently fold the whipped cream into the chilled pudding mixture until no streaks remain, creating an aerated custard base.
  5. Line the bottom of your 9x13 dish with a single layer of 11 oz vanilla wafers.
  6. Slice 3 of the 6 bananas and layer them directly on top of the wafers until no cookies are visible.
  7. Spread half of the pudding mixture over the bananas. Note: Use your spatula to push the cream into the gaps.
  8. Repeat with another layer of wafers, the remaining 3 sliced bananas, and the rest of the pudding.
  9. Chill for at least 4 hours until the wafers have the texture of soft sponge cake.