1-First: in a large bowl, beat 1 can (14 oz) sweetened condensed milk and 1 ½ cups ice cold water together until combined, about 1 minute. Add 1 box (3.4 oz) instant vanilla pudding mix and beat for 2 more minutes, then cover and refrigerate for 3-4 hours or overnight to let it set just right. This step is key because it gives the pudding its smooth texture.

2-Next: in another bowl, whip 3 cups heavy whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until it’s smooth and streak-free. For assembly, grab a large trifle bowl or a 4-5 quart glass bowl a 9×13 baking dish works too. Layer 1/3 of the vanilla wafers on the bottom, overlapping if needed, then add 1/3 of the 4 cups sliced bananas, and top with 1/3 of the pudding mixture. Repeat these layers twice more, and garnish the top with additional wafers or crumbs.

3-Finally, cover it tightly with plastic wrap and chill in the refrigerator for at least 4 hours, but not more than 8 hours, to keep those bananas from browning. If you’re adapting for dietary needs, like using plant-based milk, mix it in during the first step. The total prep time is about 15 minutes of active work, plus chilling, making it ideal for food enthusiasts or newlyweds planning a quick dessert.