Ingredients:

  • 14 oz sweetened condensed milk, chilled
  • 1.5 cups whole milk, ice-cold
  • 3.4 oz instant vanilla pudding mix
  • 1 tsp pure vanilla extract
  • 1 pinch kosher salt
  • 6 bags (1 oz each) vanilla wafers
  • 3 large ripe bananas, firm
  • 1 tbsp fresh lemon juice
  • 8 oz whipped topping, thawed

Instructions:

  1. Combine 14 oz sweetened condensed milk and 1.5 cups ice cold whole milk in your bowl.
  2. Add 3.4 oz instant vanilla pudding mix, 1 tsp vanilla, and a pinch of salt. Whisk 2 minutes until no lumps remain.
  3. Let the mixture sit for 5 minutes. Wait until the liquid transforms into a thick, spoonable gel.
  4. Slice 3 large bananas into 1/2 cm rounds and toss with 1 tbsp lemon juice.
  5. Gently incorporate 8 oz thawed whipped topping into the pudding. Fold until the color is uniform and billowy.
  6. Open the 6 bags of wafers and gently press them to break about half the cookies inside.
  7. Spoon a generous dollop of pudding into each bag, followed by a few banana slices.
  8. Add another layer of pudding and more fruit until the bags are nearly full.
  9. Close the bags or stand them upright in a container. Chill 30 minutes until the wafers are tender.
  10. Top with a single whole wafer just before serving for a contrast in texture.