1box (3.50 oz) (100 gr)instant vanilla pudding (*Jell-O is best)
3C (24.30 fl oz) (720 ml)whipping cream
4-5bananas, cut into slices
1box (12 oz) (340 gr)vanilla wafers (*Nilla is best for this recipe)
Instructions
In a large bowl, combine the condensed milk and water with a hand whisk for 1 minute until well blended.
Add the pudding and beat for another 2 minutes until smooth and homogeneous. Cover the bowl with plastic wrap and refrigerate the mixture for 10 minutes to firm up a little.
After this time has passed, in another large bowl, beat the whipping cream with an electric mixer or hand bwhisk for 2 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 3.5-4.5 liters (a large 13 inches 8.70 inches -33cm x 22cm- 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).