Banana Pudding

Ingredients:

• 1 14-ounce can sweetened condensed milk

• 1½ cups (360 grams/12.7 oz) ice cold water

• 1 3.4-ounce package instant vanilla pudding mix, preferably Jell-O Brand

• 3 cups (720 grams/25.5 oz) heavy cream

• 1 11-ounce box vanilla wafers, preferably Nilla brand

• 4 to 5 ripe bananas, sliced

Directions

Step 1: In a medium sized bowl whisk together the sweetened condensed milk and the cold water. Place the pudding mix in another medium sized bowl and slowly whisk in the liquid, whisking until there are no lumps and the mixture is smooth, about 1 minute. Cover and refrigerate until firm at least an hour or overnight.

Step 2: In a stand mixer with the whisk attachment or using a hand mixer, whip the heavy cream on medium speed for about 1 minute until the cream starts to thicken. Increase the speed to medium-high and whip the heavy cream until stiff peaks form. Be careful not to over-whip.

Step 3: Carefully add the pudding mixture to the whipped cream and mix on low speed until blended and no streaks of pudding remain.

Step 4: Using either a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, spread one-quarter of the pudding over the bottom and layer with one-third of the cookies [save 4 to 5 cookies for the garnish on top] and about 1 to 1 1⁄2 of the sliced bananas — enough to cover the layer. Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.

Step 5: Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife.