1. In a large mixing bowl blend whole milk and condensed milk.
2. Combine sugar, cornstarch and salt, and eggs, and beat pudding mix for 2 minutes or
until smooth.
3. In a medium saucepan. Cook over medium-low heat, stirring constantly, roughly 10- 12
minutes or until it thickens enough to coat the back of a spoon. Take off heat and stir or
whisk in butter piece by piece.
4. Stir in the vanilla and banana liquor until well combined.
5. Pour the pudding into a large bowl to quicken the cooling process. Put a piece of plastic
wrap directly over the surface of the pudding to prevent a skin from forming. Refrigerate
until completely cooled roughly 2-3 hours depending on vessel.
6. Once you're ready to take out the pudding, start the whipped cream. Whip the cream in a
large, chilled bowl until medium peaks form. Slowly stream in the confectioners’ sugar
and lemon juice and continue to beat until stiff peaks form.
7. Once the pudding has chilled gently, fold half of the whipped cream into it. Reserve the
other half for the topping.
8. Lay vanilla wafers in an 8x12 ceramic or glass dish, and slowly pour the banana pudding
over your vanilla wafers. Set aside for about 10 minutes.
9. Optionally place your banana slices in a bowl with the lemon juice and also set it aside.
10. Coat the Bottom of your glass dish with cookies, followed by a layer of pudding, and
then a layer of bananas. Repeat each layer until you can’t fit in anymore! Top with
heaping dollops of whipped cream and sprinkle with crushed vanilla cookies.
*if you happen to have vanilla pudding leftover, store in a glass container fitted with a layer of
plastic wrap to prevent skin formation and enjoy another time!
