1-First Step: Mise en place Gather all ingredients and tools before starting: a large mixing bowl, an electric mixer or whisk, a second mixing bowl for whipping cream, a trifle dish or 9×13 glass pan, a spatula, and a sharp knife for slicing bananas. Measure the sweetened condensed milk, water, and pudding mix so the process moves smoothly.

2-Second Step: Make the pudding base In a large mixing bowl, beat together the 1 (14 oz) can sweetened condensed milk and 1 1/2 cups ice cold water until well combined, about 1 minute. Add the 1 (3.4 oz) box instant vanilla pudding mix and beat well for about 2 minutes. The mixture should start to thicken. Cover and refrigerate for 3 to 4 hours or overnight so the pudding base sets fully. Chilling first helps the final texture instead of a runny filling.

3-Third Step: Whip the cream In a separate chilled bowl, pour 3 cups heavy whipping cream and whip on medium-high speed until stiff peaks form. This usually takes 2 to 4 minutes depending on mixer speed and bowl temperature. Take care not to overbeat into butter. The whipped cream gives the pudding a light, airy texture when folded in.

4-Fourth Step: Fold the whipped cream into the pudding base Gently fold the whipped cream into the chilled pudding mixture in batches. Use a rubber spatula and make sweeping motions, turning the bowl, until fully combined with no streaks. Folding gently keeps the air in the whipped cream, producing a mousse-like filling.

5-Fifth Step: Slice the bananas Slice 4 cups of barely ripe bananas about 1/4 inch thick. Choose bananas with a slight green tint near the stem to slow browning. If you want, brush the slices lightly with lemon juice, pineapple juice, or club soda to reduce oxidation and keep them looking fresh longer.

6-Sixth Step: Layer the pudding Use a large glass bowl or trifle dish, or a 9×13 baking dish. Arrange one-third of the vanilla wafers on the bottom, overlapping if needed, followed by one-third of the banana slices and one-third of the pudding mixture. Repeat these layers two more times so you have three layers total. Garnish the top with additional wafers or crushed wafer crumbs.

7-Final Step: Chill and serve Cover tightly with plastic wrap pressed gently on the surface to limit air exposure. Chill in the refrigerator for at least 4 hours, but no longer than 8 hours to prevent bananas from browning and wafers from turning too mushy. Serve cold and add fresh banana slices and whole wafers right before serving for the best look and texture.