1-First: combine 2 cups cold whole or 2% milk with 2 (3.4-ounce) boxes instant vanilla pudding in a large bowl, then beat until smooth. Add 1 (14-ounce) can sweetened condensed milk and a pinch of kosher salt, blending until everything mixes well. Cover the mixture with plastic wrap and refrigerate it until firm, which takes at least 1 hour or overnight for the best results.

2-Next: whip 2 cups cold heavy cream until stiff peaks form. Remove the pudding from the fridge and stir to loosen it, then fold in two-thirds of the whipped cream. To the remaining whipped cream, add 1 teaspoon vanilla bean paste or vanilla extract and 1 tablespoon powdered sugar, then refrigerate it for later.

3-Assembling and Chilling: Peel and slice 4 large barely ripe bananas into 1/4-inch slices, and set aside 5 vanilla wafers for topping. In a large trifle or glass bowl, layer the pudding, vanilla wafers, and banana slices, repeating this two more times. Finish with the remaining pudding on top, spread the reserved whipped cream over it, and cover the bowl. Refrigerate for 4 to 12 hours to let the flavors blend.

4-Before serving, crush the reserved vanilla wafers and sprinkle them on top for a nice crunch. This steps for creamy banana pudding ensure a dessert that’s both simple and satisfying.