Banana Pudding

1. 1

   Place 2 cups cold milk and 2 (3.4-ounce) boxes instant vanilla pudding in a large bowl. Beat with an electric hand mixer on medium speed until completely smooth, about 15 seconds (or beat with the whisk attachment in a stand mixer on medium speed or whisk by hand). Add 1 (14-ounce) can sweetened condensed milk and a pinch of kosher salt. Blend on medium speed until smooth. Press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until the pudding is firm, at least 1 hour or up to overnight.

   15s
2. 2

   Once the pudding is set, make the whipped cream. Place 2 cups cold heavy cream in a large bowl. Beat with an electric hand mixer on medium speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until stiff peaks form, about 3 minutes total. (Alternatively, beat with the whisk attachment in a stand mixer on medium speed or whisk by hand.)

   3 min
3. 3

   Remove the pudding from the refrigerator and stir to loosen. Add 2/3 of the whipped cream (about 2 1/2 cups) and gently fold together with a flexible spatula until no streaks remain. Add 1 teaspoon vanilla bean paste or vanilla extract and 1 tablespoon powdered sugar to the remaining whipped cream and gently fold to combine; cover and refrigerate until ready to use.

4. 4

   Peel 4 large barely ripe bananas and cut crosswise into 1/4-thick slices (about 4 cups). From an 11-ounce box of vanilla wafer cookies, set aside 5 for the topping. Spread 1/4 of the pudding (about 1 1/2 cups) in an even layer in a 4- to 5-quart trifle or glass serving bowl. Arrange 1/3 of the remaining vanilla wafer cookies (about 28) on top in an even layer, followed by 1/3 of the banana slices (about 1 1/3 cups).

5. 5

   Repeat layering the pudding, vanilla wafer cookies, and banana slices two more times. Top with the remaining pudding. Dollop the whipped cream over the top and spread into an even layer. Cover and refrigerate for at least 4 or up to 12 hours. Crush the 5 reserved cookies and sprinkle over the pudding just before serving.

Recipe Notes

1. 6

   Substitutions: You can substitute 1 of the pudding boxes with instant banana pudding, if desired.Make ahead: The banana pudding can be assembled (without the crushed cookie topping) up to 12 hours before serving. Top with the crushed cookies right before serving.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.