Banana Pudding

Ingredients

• 2 boxes (5.1 oz each) instant vanilla pudding mix
• 4 cups cold whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 container (12 oz) frozen whipped topping, thawed (or 3 cups fresh whipped cream)
• 1 box (11 oz) Nilla wafers
• 6 ripe bananas, sliced
• 1 teaspoon pure vanilla extract
• 8 oz cream cheese, softened (optional for extra richness)

Instructions

1. 1

   In a large bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.

2. 2

   Add the sweetened condensed milk and vanilla extract. Whisk until smooth.

3. 3

   If using cream cheese, beat it until smooth in a separate bowl, then fold it into the pudding mixture.

4. 4

   Fold in half of the whipped topping until fully combined.

5. 5

   In a 9x13 dish or large trifle bowl, layer Nilla wafers on the bottom, followed by sliced bananas, then pudding mixture. Repeat layers 2-3 times.

6. 6

   Top with the remaining whipped topping and crushed Nilla wafers for garnish.

7. 7

   Cover and refrigerate for at least 4 hours, or overnight for best results. The wafers will soften and meld with the pudding.

8. 8

   Serve cold. This gets better the longer it sits — if it lasts that long.