Pour the cold milk into a large bowl. Add both boxes of instant pudding mix. Whisk for about two minutes until it starts to thicken.
Add the sweetened condensed milk and beat until fully combined and smooth. Set it aside and let it sit for five minutes. It will continue to firm up as it rests.
In a separate bowl, beat the softened heavy cream and vanilla with a hand mixer on medium speed until smooth.
Add half the heavy cream mixture to the pudding bowl. Stir until fully combined. The mixture should be thick, creamy, and smooth.
Slice your bananas into coins before layering. Aim for slices about a quarter inch thick; thin enough to layer easily but thick enough to hold their shape.
To assemble your banana pudding, spread a thin layer of pudding across the bottom of your trifle bowl. This keeps the wafers from sliding around.
Add a single layer of vanilla wafers across the entire base.
Arrange banana slices evenly over the wafers. Cover as much surface as you can.
Spoon half of the remaining pudding mixture over the bananas and spread it evenly with a spatula.
Add another layer of wafers, then bananas, and then the rest of the pudding.
Repeat the process until the trifle bowl is almost full.
Sweeeten the remaining whipped cream with sugar and spread the cream across the top in an even layer.
Dollop on top of the banana pudding
Crush a small handful of vanilla wafers and sprinkle them over the top just before serving
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours.
Serve and enjoy
