Make the pudding base: In a large bowl, whisk instant vanilla pudding with cold water until smooth and slightly thickened. Let it sit for 2–3 minutes to finish hydrating.

Sweeten and chill: Whisk in the sweetened condensed milk and a pinch of salt. Cover and chill the mixture for at least 30 minutes so it firms up and gets cold.

Whip the cream: In a cold bowl, beat the heavy cream to medium-stiff peaks. If you like, add 1/2 teaspoon vanilla near the end. You want it fluffy and stable, not grainy.

Fold gently: Using a spatula, fold the whipped cream into the chilled pudding base in two to three additions. Keep your strokes light to maintain volume. The mixture should look like soft, billowy mousse.

Prep the bananas: Peel and slice bananas into 1/4-inch rounds. If you’re worried about browning, lightly brush slices with a tiny amount of lemon juice. Don’t soak them—just a quick swipe.

Layer: In a trifle dish, 9x13 pan, or large glass bowl, add a layer of Nilla Wafers, slightly overlapping. Top with a layer of banana slices. Spoon a generous layer of the cream-pudding mixture over the top and spread to the edges. Repeat layers until you reach the top, finishing with cream.

Decorate: Crumble a handful of wafers on top or arrange a ring of whole wafers and a few banana slices for a classic look.

Chill: Cover and refrigerate for at least 4 hours, and ideally overnight. This rest time lets the wafers soften and the flavors meld.

Serve: Scoop into bowls, making sure to grab each layer. Add extra crushed wafers right before serving for a little crunch if you like.