Delicious Banana Pudding Recipe: How to Make the Best Ever Recipe

In a large bowl, whisk together the cold whole milk and sweetened condensed milk until fully combined to create a rich base for the pudding.

Sprinkle the instant vanilla pudding mix into the milk mixture and whisk vigorously until smooth and lump-free. Refrigerate for 5 minutes or until the pudding has set slightly.

In a separate bowl, whip 2 cups of heavy cream with 2 tablespoons of granulated sugar and 2 teaspoons of vanilla extract on high speed until stiff peaks form, creating a fluffy texture to incorporate into the pudding.

Gently fold the whipped cream into the chilled pudding mixture until fully combined, ensuring not to deflate the airy whipped cream.

Peel and slice the bananas into ½-inch thick coins just before assembling the pudding layers to prevent browning and maintain freshness.

Begin the assembly by placing a layer of vanilla wafer cookies on the bottom of a trifle dish or large serving bowl for a crunchy base.

Spoon a quarter of the pudding mixture over the cookie layer and smooth evenly with a spatula to create a creamy layer.

Continue layering by adding cookies, placing some upright along the edge, then banana slices, followed by another quarter of the pudding. Smooth the top again.

Repeat layering cookies, bananas, and pudding until all ingredients are used, alternating banana slices and cookies along the dish walls for a decorative look.

Refrigerate the assembled banana pudding for at least 3 hours to allow the flavors to meld and the cookies to soften slightly.

Using the remaining 1 cup of heavy cream with 1 tablespoon of sugar and 1 teaspoon of vanilla extract, whip until soft peaks form, about 2 minutes, to create the topping.

Top the chilled pudding with the whipped cream, additional banana slices, and crumbled vanilla wafers if desired. Serve immediately or keep refrigerated until ready to enjoy.