1-Making banana pudding is all about following simple steps to achieve that creamy delight. Start by beating the sweetened condensed milk and ice cold water together for about one minute to create a smooth base.

2-Next, add the instant vanilla pudding mix and beat for two more minutes until fully blended.

3-Once mixed, cover the pudding and refrigerate it for 3 to 4 hours or overnight so it sets just right.

4-When it’s ready, whip the heavy whipping cream until stiff peaks form, then gently fold it into the pudding mixture for a light texture.

5-Assemble by layering one-third of the vanilla wafers, sliced barely ripe bananas, and pudding in a large bowl or individual containers, repeating the layers two more times and topping with crushed wafer crumbs.

6-Finally, cover tightly and chill in the refrigerator for 4 to 8 hours to let the flavors meld, but don’t go beyond that to keep the bananas from browning.