13.4 oz (96 g)boxed dry vanilla pudding mix (such as Jello)
3cups (720 ml)heavy cream OR
116 oz (453 g)Cool Whip (non-dairy whipped topping), thawed
1recipegluten free vanilla wafers OR 2 boxes gluten free vanilla wafers, such as Kinnikinnick
Whisk together the sweetened condensed milk and the ice cold water until smooth. In a separate bowl, pour in the dry pudding mix and then add the milk and water mixture and whisk again until smooth, about one minute. Cover and refrigerate for at least one hour, or until set.
Whip the heavy cream until soft peaks form. Alternatively, place the Cool Whip in a large bowl. Add the pudding mixture to the whipped cream or Cool Whip and fold the two mixtures together until well combined.
Layer in a trifle bowl, 9 by 13-inch baking dish, or any other casserole dish, beginning with the pudding mixture, then vanilla wafers, followed by sliced bananas. Depending on the size of your dish, you should end with at least two layers and finish with a layer of pudding. Save a handful of vanilla wafers to crush and sprinkle on top.
Cover and refrigerate for at least 4-6 hours. As long as the bananas are well covered, the pudding should last covered in the refrigerator for a few days.