1-Start by beating the sweetened condensed milk and ice cold water together for about 1 minute until they’re well combined. This creates a smooth base that sets the foundation for the creamy layers.

2-Next, add the instant vanilla pudding mix and beat for another 2 minutes to thicken it up. Cover the mixture and pop it in the fridge for 3 to 4 hours or overnight so it can set properly. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the pudding mixture until everything is uniform without any streaks.

3-Now it’s time to assemble in a large glass container or baking dish, like a 4-5 quart one or a 9×13 inch pan. Layer one-third of the wafers on the bottom, followed by one-third of the sliced bananas, and then one-third of the pudding mixture. Repeat these layers two more times, ending with wafers or wafer crumbs on top to keep it picture-perfect.

4-Finishing Touches and Chilling Once assembled, cover the dish tightly with plastic wrap and chill for at least 4 hours, but not more than 8 hours, to prevent the bananas from browning. To keep those banana slices fresh, use slightly underripe ones and consider brushing them with lemon juice or rinsing in club soda before layering. Make sure the pudding covers the bananas fully to cut down on air exposure, and avoid putting bananas on top for the best results.