Banana Pudding

1: In a bowl, beat together the sweetened condensed milk and water until well combined (1 minute).

2: Add the vanilla pudding mix and beat well (2 minutes). Cover and refrigerate for 3-4 hours or overnight.

3: Once you’re done refrigerating pudding mixture, slice bananas and brush them with lemon juice to prevent browning.

4: In a bowl, whip the heavy cream with a mixer until stiff peaks form (~5 minutes).

5: Gently fold the fresh whipped cream into the refrigerated pudding mixture until no streaks of pudding remain.

6: In a trifle dish or 9x13 pan, arrange 1/3 of the Nilla wafers covering the bottom.

7: Next, layer 1/3 of the bananas and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers and bananas on the top layer.

8: Cover tightly with plastic wrap and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown).