Ingredients:

  • 1 package (3.4 oz / 96g) instant vanilla pudding mix
  • 2 cups (480ml) cold whole milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 container (8 oz / 227g) Cool Whip or thawed whipped topping
  • 1 box (11 oz / 312g) vanilla wafers
  • 4 to 6 medium (approx. 600g) ripe bananas, sliced into rounds

Instructions:

  1. Combine the instant vanilla pudding mix and cold milk in a bowl. Whisk vigorously for 2 minutes until the mixture thickens.
  2. Fold in the sweetened condensed milk until the mixture is smooth and glossy.
  3. Gently fold in the whipped topping using a spatula until no white streaks remain and the mixture feels airy.
  4. Press a single layer of vanilla wafers into the bottom of a 9x13 inch glass baking dish.
  5. Arrange banana slices evenly across the cookies.
  6. Pour one-third of the pudding mixture over the bananas, smoothing it with a spatula until the edges are covered.
  7. Repeat the layering process (wafers, bananas, pudding) two more times.
  8. Smooth the final layer of pudding into a flat surface and top with extra wafer halves.
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.