Prep Time: 15 minutes
Ingredient:
one (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1-1/2 cups icy water
one (4-serving-size) package instant Spanish vanilla pudding and pie filling mix
two cups (one pint) heavy whipping cream
40 vanilla wafers cookies (about)
three to four medium bananas, sliced and dipped in lemon juice from concentrate
four vanilla wafers, crushed to crumbs for garnish
Preparation:
Merge sweetened condensed milk and water in a giant mixing bowl. Add pudding mix and beat on medium speed for three minutes. Refrigerate pudding mixture for 15 minutes.
Meanwhile, whip heavy cream to stiff peaks. Fold whipped cream in to chilled pudding mixture until combined. Refrigerate leftovers
Select a giant (3-quart) decorative glass bowl. Spread 1/2 cup of pudding around the bottom of the bowl and top with one-third of the vanilla wafers, followed by one-third of the bananas and one-third of the remaining pudding. Continue layers, finishing with pudding on top. Sprinkle with crushed vanilla wafer crumbs. Chill at least four hours before serving.
Yield: 8 to ten servings.
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