Step 1 | The Night Before

Cup of Yum
1. In a mixing bowl (this is my favorite small mixing bowl, it has a lid!), beat together sweetened condensed milk and ice cold water, with an electric mixer on medium speed. About 1 minute. For Ice cold water | Fill measuring cup or bowl with 1 1/2 cups water and ice, let sit for a minute, pour into liquid measuring cup (keeping the ice out) for ice cold water, or use cold water from the fridge.
2. Pour in the pudding mix and vanilla bean paste, beat well, about 2 minutes until thick and incorporated. Don't worry, it won't be very pudding like yet, it will set as it sits in the fridge.
3. Cover and refrigerate at least 3-4 hours, preferably overnight, the pudding mixture will set during this time.

Step 2 | Assembly No Bake Banana Pudding Recipe (Next Day)

1. In a large mixing bowl or in your stand mixer with whisk attachment, whip the heavy cream until stiff peaks form.
2. Then gently fold the pudding mixture into the whipped cream until combined, you might have a few bumps and bobbles, but don't worry about those.
3. Choose a large, wide bowl (glass is beautiful to see those layers) with a 4-5 quart capacity. You can use a trifle bowl, but it's not necessary unless you have one.

Step 3 | Assemble & Serve

1. Place a layer of Nilla Wafers on the bottom of the bowl and the a layer of sliced bananas, you can press some against the side of the bowl if you wish. You might need to do some overlapping.
2. Layer one third of the pudding mixture on top of the bananas, repeating two more times.
3. I fancied mine up a bit, by adding a few mini Nilla Wafers around the top edge of the bowl, not necessary at all, but can you really have too many Nilla wafers? I think not!
4. Cover with plastic wrap and refrigerate for 4 hours and up to 8 hours!
5. Serve by scooping into bowls, dessert dishes, wine glasses, mason jars. If desired, add a little spritz of whipped cream, top with Nilla wafer and a slice of banana.