Banana Pudding Recipe

In a large bowl, use a hand mixer fitted with a whisk attachment to beat together sweetened condensed milk and cold water until fully combined, about 1 minute. Sprinkle in the entire (dry) pudding mix and beat until the mixture is fully smooth, about 2 minutes. Transfer this mixture to a separate bowl. Cover and refrigerate for 30–60 minutes or until firm.

In a stand mixer fitted with a whisk attachment add the heavy cream, vanilla, and salt. Beat on medium speed for about 1–3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.

While the mixer is running on low, add in the pudding mixture one large spoonful at a time. Beat until no streaks of pudding remain and mixture is nicely thickened.

Reserve 4 cookies for garnishing on top. Spread 1/4 of the pudding on the bottom of the trifle or dish. Add one layer of cookies followed by a layer of bananas. Add another 1/4 of the pudding. Repeat the layers until bananas, cookies, and pudding are all gone. Make sure the top layer is pudding.

Cover tightly with plastic wrap and refrigerate for 3–6 hours or until cookies have softened to cake consistency. Crush up the reserved cookies to garnish on top. This dessert is best served within 12 hours of assembling.