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In a small bowl, on the medium speed of an
electric mixer, beat together the sweetened
condensed milk and water until well combined,
about 1 minute. Add the pudding mix and beat
well, about 2 minutes more. Cover and
refrigerate for 3 to 4 hours or overnight,
before continuing. If you do not want to wait
overnight, put it in the refrigerator for 15
minutes, and then the freezer for 10-15
minutes. It is very important to allow the
proper amount of time for the pudding mixture
to set.
In a large bowl, on the medium speed of an
electric mixer, whip the heavy cream until
stiff peaks form. Gently fold the pudding
mixture into the whipped cream until well
blended and no streaks of pudding remain. To
assemble the dessert, select a large, wide bowl
(preferably glass) with a 4 to 5 quart
capacity. Arrange one third of the wafers to
cover the bottom of the bowl, overlapping if
necessary, then one third of the bananas and
one third of the pudding.
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Repeat the layering twice more, garnishing with
additional wafers or wafer crumbs on the top
layer of the pudding. Cover tightly with
plastic wrap and allow to chill in the
refrigerator for 4 hours or up to 8 hours
before serving. I suggest definitely more than
4 hrs to get the wafers soft enough, cakelike.
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