1 large box instant vanilla pudding
Three ripe bananas
1 1/2 cups cold milk (sorry forgot to include it in the picture)
3/4 box mini nilla wafers
2 cups heavy cream
1 can sweetened condensed milk (do not look at the nutrition information...I repeat, do NOT look at the nutrition information)
1/2 cup lemon juice
Okay, first and foremost, you are going to want to put a metal/glass/ceramic (whatever ya got) bowl in the freezer to chill. You are later going to use this to whip your heavy cream, and a chilled bowl helps.
Slice your bananas and soak them in lemon juice while you prepare the rest of the pudding. This helps stop the bananas from turning a nasty brown color. I find it doesn't stop them completely...but it helps.
Now you are going to mix your milk, condensed milk, and pudding mix in a large bowl.
Now get your chilled bowl out of the freezer and whip those 2 cups of heavy cream until it's thick and fluffy. Just make sure if your peaks start getting really firm that you stop-or it will turn into a butter-like consistency which is not good for mixing.
This is my cream after I stopped whipping it.
Now fold the cream into the pudding mixture.
When you get it all mixed together, put about 1/3 of the mixture in the bottom of a large bowl and top with a layer of mini wafers and then bananas.
(This is my first layer)
Now put more pudding/cream mix on top of this repeat. Repeat one more time until you are finished!
I like this recipe because it's easy, pretty quick, and makes thick and delicious banana pudding that's not overpoweringly banana-y.