Banana Pudding

Instructions

1. Prepare the pudding mixture
   In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2 minutes until it begins to thicken. Add the sweetened condensed milk, vanilla extract, and salt, then whisk until smooth and well combined. Refrigerate for 10 minutes to allow it to set slightly.
2. Whip the cream
   In a separate large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat.
3. Combine pudding and cream
   Gently fold 2 cups of the whipped cream into the pudding mixture until incorporated. Reserve the remaining whipped cream for topping the dessert.
4. Layer the pudding
   In a 9x13 inch glass baking dish or trifle bowl, arrange a layer of vanilla wafer cookies to cover the bottom. Top with a layer of sliced bananas (toss with lemon juice first if desired to prevent browning). Spread one-third of the pudding mixture over the bananas. Repeat these layers twice more, ending with the pudding mixture on top.
5. Add the final touches
   Spread the reserved whipped cream over the top layer of pudding. Crush a few vanilla wafers and sprinkle them over the whipped cream for garnish. If desired, add a few banana slices to the top as decoration.
6. Chill and serve
   Cover the banana pudding with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cookies to soften. Serve chilled within 2 days for best results.