Ingredients:

  • 14 oz sweetened condensed milk
  • 1.5 cups ice-cold water
  • 5.1 oz instant vanilla pudding mix
  • 8 oz brick cream cheese, softened
  • 3 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 11 oz vanilla wafers
  • 6 large ripe bananas, sliced

Instructions:

  1. In a large bowl, whisk together the ice-cold water and sweetened condensed milk until perfectly smooth.
  2. Gradually whisk in the instant vanilla pudding mix for approximately 2 minutes until no lumps remain; refrigerate for 5 minutes to allow starches to hydrate.
  3. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla paste until aerated and smooth.
  4. In a third chilled bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the cream cheese mixture into the whipped cream to create the stabilized mousse.
  6. Layer the bottom of a 9x13 dish with vanilla wafers, followed by sliced bananas, the pudding mixture, and the stabilized cream.
  7. Repeat layers and top with crushed wafers; chill for at least 4 hours to allow the 'air-lock' seal to set and the cookies to soften.