Ingredients
Method
- In a large bowl, combine the condensed milk and milk with a hand whisk until well blended.
- Add the vanilla pudding and beat until smooth. Cover the bowl with plastic wrap and refrigerate the mixture for 10 minutes to firm up a little.
- In another large bowl, beat the whipping cream with an electric mixer or hand whisk for 2-3 minutes until soft peaks form.
- Carefully add the whipping cream in three additions to the bowl with the pudding. Beat making sure not to lose the fluffiness of the cream until you get a very smooth and homogeneous mixture.
- The pudding can be made into individual portions or in single big serving using a glass bowl of approximately 3 liters. A large 13 inches 8.70 inches -33 cm x 22 cm- deep dish will also work.
- To assemble the pudding in a single serving, place one-third of the vanilla wafers in the bottom of the bowl, add one-third of the banana slices and top with one-third of the pudding mixture. Repeat this process twice more until finished and decorate with slightly crushed wafers at the end.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (no more than 8 hours as the bananas will start to turn black).