Banana Pudding Recipe

For the Pudding:

1. In a large bowl, whisk together the milk and sweetened condensed milk until combined. Sprinkle in the instant pudding, and mix until completely incorporated with no lumps remaining. You can do this by hand or with an electric mixer. Refrigerate for 5 minutes or until set.
2. Add 2 cups of cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla to a bowl, then mix on high until stiff peaks form.
3. Remove pudding from the refrigerator then fold the whipped cream into it.
4. Peel the bananas and slice then into ½-inch thick coins. (I don’t like to cut them until I’m ready to assemble so the slices don’t turn brown.)
5. To assemble, add a layer of cookies to the bottom of your trifle dish or a large serving bowl. Place a quarter of the pudding mixture over the cookies, then smooth using a spatula.
6. Add another layer of cookies then place a row of cookies set upright against the side of the dish facing out. Add a layer of banana slices on top. Add another quarter of the pudding mixture and smooth.
7. Continue layering with cookies, bananas and pudding until complete. Alternate a row of banana slices with the cookies you're pressing against the wall of the trifle dish. Chill for three hours.

For the Topping:

1. Whip the remaining 1 cup of cream, remaining 1 tablespoon of sugar, and remaining 1 teaspoon of vanilla on medium speed until soft peaks form, about 2 minutes. Top the pudding with the whipped cream. Pile any remaining cookies on top, crumbling up a few, along with more banana slices if desired. Serve immediately or chill until ready to serve.