Equipment Needed
- Large mixing bowl (or stand mixer bowl)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch baking dish or a large trifle bowl
- Whisk
Step-by-Step Instructions
First, we’ll build our pudding base. In your large bowl, whisk together the sweetened condensed milk and ice-cold water until it’s smooth. This is where I learned a timing lesson: make sure your water is truly ice-cold. I used cool tap water once, and my pudding setting was sluggish. Sprinkle the entire box of instant vanilla pudding mix over this liquid and whisk vigorously for a full two minutes. It will seem thin at first, but trust the process. Set this aside for just a moment—it will begin to thicken beautifully on its own.
While the pudding base rests, let’s whip the cream. Pour the heavy whipping cream into the bowl of your stand mixer (or another large bowl if using a hand mixer). Whip it on medium-high speed until you see stiff peaks form. This takes about 2-3 minutes. Be careful not to over-whip, or you’ll start making butter! I like to watch for the moment the whisk leaves distinct trails and the cream holds its shape firmly when I lift the beater.
Here comes the magic. Take that thickened pudding base and gently fold it into the whipped cream with a rubber spatula. Use big, sweeping folds from the bottom of the bowl up and over. You want to combine them fully but keep as much of that airy volume as possible. This step creates the impossibly light yet rich mousse-like texture that defines this pudding. The mixture will be gloriously thick and cloud-like.
Finally, let’s assemble. In your 9×13 dish, spread a thin layer of the cream mixture. Top with a single layer of Nilla Wafers. Slice your ripe bananas into ¼-inch rounds and layer about half of them over the wafers. Spoon and spread one-third of the remaining cream over the bananas. Repeat the layers: wafers, bananas, cream. For the final layer, I like to arrange a border of wafers and maybe a few banana slices on top for a beautiful presentation. Cover it and let it chill in the fridge for at least 4 hours, but ideally overnight.(See the next page below to continue…)