Instructions

• In a medium bowl, whisk together the ice cold water and the sweetened condensed milk until combined.
• In a separate bowl, pour in the instant vanilla pudding mix. Slowly whisk the liquid mixture from step 1 into the pudding mix until smooth and lump-free, about 1 minute.
• Cover the pudding mixture and refrigerate for at least 1 hour, or up to overnight, until it is firm.
• While the pudding chills, whip the heavy cream in a large chilled bowl until stiff peaks form.
• Remove the chilled pudding from the refrigerator. Add the pudding to the whipped cream and gently fold with a spatula until no streaks remain and the mixture is uniform.
• Prepare to assemble: place your trifle or wide glass bowl on the counter. Divide the vanilla wafers into three equal portions and the folded pudding mixture into four equal portions. Slice the bananas and plan to use about 1 to 1½ bananas per cookie layer (reserve remaining banana slices for garnish).
• Spread one-quarter of the pudding mixture evenly over the bottom of the bowl.
• Arrange one-third of the vanilla wafers in a single layer over the pudding, then cover the cookies with about 1 to 1½ of the sliced bananas so the layer is fully covered.
• Repeat steps 7–8 two more times (pudding → cookies → bananas), using one-quarter of the pudding each time and the second and third one-third portions of cookies and bananas.
• Finish by spreading the remaining one-quarter of the pudding mixture over the top as the final layer. Garnish with some of the remaining vanilla wafers.
• Cover the bowl with plastic wrap and refrigerate for 4–6 hours before serving. It is recommended to serve the dessert within 12 hours. Just before serving, top with additional slices of fresh bananas.