Whenever I serve this dessert for family and friends, they always end up asking for the recipe. Full disclosure, much of it comes from the recipe I found from the internet below, with three changes.
1. Mini-nilla wafers instead of regular size. These make for more of a bite sized portion of wafer each bite, 
which I like. Getting a little banana, wafer, and pudding for each bite makes this dish great.
2. Some recipes call for vanilla pudding mix, others french vanilla. In this case, always use french vanilla pudding mix and not just vanilla, you can taste the difference immediately.
3. Most important is to let it chill as long as possible. If I want it for dinner I try to have it in the fridge by noon. There is something about letting it congeal and let the flavors run run together that gives a better taste.
Let me know if you like it, or any changes you’ve made.
Enjoy!
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
- 1-1/2 cups cold water
- 1 (4-serving-size) package instant French vanilla pudding and pie filling mix
- 2 cups (1 pint) heavy whipping cream
- 40 mini-vanilla wafers cookies (about)
- 3 to 4 medium bananas, sliced and dipped in lemon juice from concentrate
- 4 vanilla wafers, crushed to crumbs for garnish
Preparation:
Combine sweetened condensed milk and water in a large mixing bowl. Add pudding mix and beat on medium speed for 3 minutes. Refrigerate pudding mixture for 15 minutes.
Meanwhile, whip heavy cream to stiff peaks. Fold whipped cream into chilled pudding mixture until combined.
Select a large (3-quart) decorative glass bowl. Spread 1/2 cup of pudding around the bottom of the bowl and top with one-third of the vanilla wafers, followed by one-third of the bananas and one-third of the remaining pudding. Continue layers, finishing with pudding on top. Sprinkle with crushed vanilla wafer crumbs. Chill at least 4 hours before serving, or as long as possible.
Yield: 8 to 10 servings
Discussion
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