1. Start by slicing your bananas thinly. I like to do this right before layering to keep them fresh and prevent browning.
2. In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, and instant vanilla pudding mix until it thickens—about 2 minutes. It should be smooth and slightly firm.
3. In a separate bowl, whip the heavy cream with a pinch of salt and vanilla extract until soft peaks form. This usually takes me around 3-4 minutes with a hand mixer.
4. Gently fold the whipped cream into the pudding mixture. This lightens the texture and makes the pudding feel luscious without being too heavy.
5. Grab a large trifle dish or a deep glass bowl. Layer a third of the vanilla wafers at the bottom—don’t be shy, these cookies soak up the pudding and get wonderfully soft.
6. Add a layer of sliced bananas over the wafers.
7. Pour and spread a third of the pudding mixture over the bananas and wafers.
8. Repeat the layers two more times, ending with a final pudding layer on top.
9. If you’re feeling fancy (or just want a little extra crunch), sprinkle chopped pecans or toasted coconut on top.
10. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This resting time allows the flavors to meld and the wafers to soften perfectly.

One thing I’ve learned from my dad’s slow-cooked lentils and rice is patience. The longer you let the pudding sit, the better it tastes. I remember waiting with my kids (and a lot of finger-licking) for the pudding to be just right. It’s worth the wait.