Banana Pudding, World Famous

Yield: A Lot!

1 14oz can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package Jell-O Vanilla Pudding Mix

3 cups heavy cream

1 (11 oz) box Nabisco Nilla Wafers

4-5 ripe bananas, peeled and sliced

Crunch about six of the Nilla Wafers and set aside. This should be chunky and not fine.)

Mix together the sweetened condensed milk and ice cold water in a medium-size bowl. In a separate bowl, put in the pudding mix and slowly mix in the liquid mixture, until the lumps disappear and it is smooth, about a minute or two. Cover and refrigerate for at least an hour or overnight, until it is firm.

Whip the heavy cream until it starts to thicken, then increase the speed and whip until stiff peaks form.

Add the pudding mixture to the whipped cream and whisk until there are no streaks of pudding in the mixture.

In a trifle or large glass bowl, spread one quarter of the pudding across the bottom. Make a layer using about 1/3 of the cookies. Cover the cookies with a layer of banana slices. Continue the layering process until complete ending with pudding. Garnish the top with the crunched wafers and a few whole ones. Cover the bowl with plastic wrap and refrigerate for four to six hours. Serve the dessert within twelve hours of being prepared.

Individual serving bowls may be used and are prepared in the same manner.