Instructions

• In a medium bowl, whisk together the 114-ounce can sweetened condensed milk and the 1½ cups ice cold water until combined.
• In a separate bowl, pour in the 13.4-ounce package instant vanilla pudding mix. Slowly whisk the liquid mixture into the pudding mix until smooth and lump-free, about 1 minute.
• Cover the pudding mixture and refrigerate for at least 1 hour, or overnight, until firm.
• Meanwhile, slice the 6 ripe large bananas and chill them until ready to assemble.
• Whip the 3 cups heavy cream in a cold bowl until stiff peaks form.
• Fold the chilled, set pudding mixture into the whipped cream with a spatula until uniform and no streaks remain.
• To assemble in a trifle dish or wide glass bowl: divide the pudding-cream mixture into three equal portions. Divide the 111-ounce box vanilla wafers into three equal portions. Use two of the sliced bananas per layer (six bananas total).
• Spread one-third of the pudding-cream mixture over the bottom of the bowl. Arrange one-third of the vanilla wafers in a single layer over the pudding, then top with the sliced banana pieces from two bananas to cover the wafer layer.
• Repeat the previous step two more times: pudding-cream, one-third of the wafers, and two bananas' worth of slices. Finish with the final one-third of the pudding-cream mixture spread evenly on top.
• Cover the bowl with plastic wrap and refrigerate the assembled pudding for 4 to 6 hours before serving. It is recommended to serve the dessert within 12 hours. Just before serving, add any additional sliced bananas for garnish if desired.