01 -
In a large bowl, whisk together the sweetened condensed milk and ice-cold water until combined. Add the vanilla pudding mix and whisk vigorously until there are no lumps. Cover the bowl and stick it in the fridge for about 4 hours until it sets up.
02 -
Once the pudding is set, grab another large bowl and whip the heavy cream until soft peaks start to form. Add the marshmallow fluff and keep whipping until you get stiff peaks.
03 -
Gently fold the whipped cream into the pudding a little at a time. Be careful not to deflate all that fluffy whipped cream. Keep folding until there are just a few streaks left.
04 -
In a 9 by 13 inch baking dish or large bowl, lay down a layer of Nilla wafers on the bottom. Add a layer of sliced bananas over the wafers. Spread about a third of the pudding mixture over the bananas in an even layer.
05 -
Keep layering - wafers, bananas, cream - two more times. End with a final layer of the pudding mixture on top.
06 -
Top with crushed Nilla wafer crumbs or however you want to decorate it. Cover and refrigerate for at least another 4 hours, but overnight is even better.