PREPARE THE PUDDING BASE

1. In a large bowl, whisk together the sweetened condensed milk and ice-cold water until fully combined.
2. Add the instant vanilla pudding mix and whisk for 1-2 minutes until completely smooth.
3. Cover and refrigerate for 3-4 hour, or until thickened and set.

PREPARE THE VANILLA WAFERS (OPTIONAL)

1. While the pudding chills, prepare a batch of homemade gluten- free vanilla wafers and allow them to cool completely. If  preferred, you can substitute store-bought gluten-free vanilla wafers or vanilla cookies.

WHIP AND FOLD IN THE CREAM

1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream just until stiff peaks form.
2. Remove the pudding from the refrigerator and gently stir to loosen slightly.
3. Add the whipped cream to the pudding in several additions and gently fold together  until the mixture is smooth, fluffy, and fully combined.

ASSEMBLE THE PUDDING

1. Immediately before assembly, slice the bananas.
2. In a 9×9 or 8×8-inch ceramic baking dish, a large pie plate, or any similar serving dish, spread a small amount of pudding on the bottom. Add a layer of vanilla wafers, followed by a layer of bananas, then a layer of pudding. Repeat the layers 2-3 times, finishing with pudding on top.
3. Cover and chill at least 4 hours to allow the wafers to soften and the flavors to meld.

GARNISH AND SERVE

1. Scoop the pudding into individual dessert cups, jars, or bowls and garnish with extra vanilla wafers, crushed wafers, and banana slices.

Store covered in the refrigerator for 3-4 days.