A creamy, smooth banana pudding layered with sweet vanilla pudding, fresh bananas, and crispy Nilla wafers, perfect for any occasion.

1 (14 oz) can sweetened condensed milk

1½ cups cold water

1 (3.4 oz) box instant vanilla pudding mix

3 cups heavy whipping cream

1 (11 oz) box Nilla wafers

4–5 ripe bananas, sliced

Optional: crushed wafers or banana slices for garnish

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Mix pudding base: In a large bowl, whisk together sweetened condensed milk and cold water until smooth. Add instant vanilla pudding mix and whisk for 2 minutes. Cover and chill for at least 5 minutes.
Whip the cream: In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold whipped cream into the chilled pudding mixture until fully combined and fluffy.
Layer it up: In a 9×13-inch dish or trifle bowl, layer Nilla wafers, banana slices, and pudding mixture. Repeat layers, ending with pudding on top.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
Serve: Top with extra whipped cream, crushed wafers, or banana slices before serving.

For a quicker option, use Cool Whip instead of fresh whipped cream.

Substitute Nilla wafers with Chessmen cookies or graham crackers for different texture and flavor.

Add a splash of banana liqueur to the pudding base for extra zing.

Store covered in the refrigerator for up to 3 days; best within 2 days to avoid soggy wafers.

Slice bananas just before assembling or soak in lemon juice to prevent browning.