Creamy Banana Pudding

Recipe View 2 mins In a medium bowl, whisk together the sweetened condensed milk and ice-cold water until well combined. (2 minutes)

Recipe View 3 mins Add the instant vanilla pudding mix to the milk mixture and whisk vigorously until smooth and no lumps remain. (3 minutes) Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 5 minutes to allow the pudding to set slightly.

Recipe View 5 mins While the pudding is chilling, whip the heavy cream in a separate, chilled bowl using an electric mixer until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View 3 mins Gently fold the whipped cream into the chilled pudding mixture until just combined. Be careful not to deflate the whipped cream. (3 minutes)

Recipe View 2 mins In a small bowl, gently toss the sliced bananas with the lemon juice to prevent browning and to add a touch of brightness to the flavor. Shake off any excess lemon juice. (2 minutes)

Recipe View 15 mins To assemble the pudding, spoon 1 cup of the pudding mixture into the bottom of a 2 1/2 quart serving bowl or trifle dish. Arrange 1/3 of the vanilla wafers over the pudding, followed by 1/3 of the banana slices. Repeat the layers twice more, ending with a final layer of pudding on top. (15 minutes)

Recipe View 2 hrs Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften slightly. (120 minutes)