Banana Pudding

 1 (14 oz) can of sweetened condensed milk

1 1/2 cups water

1 (4 oz) pkg of Instant Vanilla Pudding

1 pint heavy whipping cream

1 tsp pure vanilla

1 bunch (5 or6) yellow bananas

2 (8 oz) pkg Biscoff lotus cookies OR 1 bow Nilla Wafers

In a bowl, using a hand mixer combine the sweetened condensed milk, water and pudding mix.  over an refrigerate for at least 2 hours, or overnight.

Add the heavy whipping cream and vanilla to a chilled bowl.  Beat on high until stuff peaks form.  Add the chilled pudding mixture and fold together until no streaks of pudding can be seen.

To Assemble:

Add a layer of cookies to the bottom of your desired sized dish.  Next, add a layer of sliced bananas.  Add a layer of the cream mixture.  Continue to layer until all your ingredients are used up.  Garnish the top with crushed cookies and banana slices, if desired.  Cover with plastic wrap and keep chilled until time to serve.

If making individual portions, store the leftover cream, covered in the refrigerator for up to a week.  This way you can make them fresh and your bananas with be perfect.

For best presentation:

Always serve your banana pudding within 8 hours; your bananas will start to brown. 

Recipe: The Farm Stand