For the Banana Pudding
- 11/2 cups cold water
- 1 box instant vanilla pudding mix
- 1 (14 ounce) can sweetened condensed milk
- 3 cups heavy whipping cream
- 13 vanilla wafers, (from the same box used to make the crust)
- 4 bananas
For the Vanilla Wafer Crust
- 1 box vanilla wafers
- 5 tablespoons cold unsalted butter
To Make the Banana Pudding
Mix together the water, pudding mix until fully combined. Add in the sweetened condensed milk and whisk until fully incorporated. Refrigerate for at least 4 hours, or overnight, until it sets up. I recommend making the crust now so that it can set up during the same time as your pudding (see instructions below).
Once the pudding is set, whip your heavy cream until it's a soft peak.You should be able to turn your whisk upside down and the whipped cream should stay on the whisk without sliding off but not hold a firm peak shape.
Working in thirds, you should slowly fold the whipped cream into the pudding mixture until fully combined.
To Make the Vanilla Wafer Crust
In a food processor add in the vanilla wafers and butter. Pulse together until the wafers are small crumbs and the butter is fully incorporated. When you press it between your fingers, it should stick together.
Press it into your pie dish, this would work for a 9-10 inch pan. Make sure to press it in firmly and evenly around the pan. Place the crust into the freezer. Freeze for at least 1-2 hours so that it can firm up.
You will want to layer your pie, starting with bananas. Put as many banana slices as you need to make one layer to cover the top of the crust as your first layer.
Pour half of your pudding-whipped cream mixture over the bananas and with a spatula, smooth out to be as evenly as you can. Keep on layering, place 13 reserved vanilla wafers evenly across your pie, topped with another layer of sliced bananas. Your last layer will be the last half of your pudding-whipped cream mixture.
Refrigerate for at least 1 hour. Keep in the refrigerator.