3 (4.6 ounce) packages of cook-and serve-vanilla pudding
2 (12 ounce) cans evaporated milk
6 cups whole milk
4 bananas, sliced
1 box vanilla wafers
2 cups heavy whipping cream
2 Tbsp powdered sugar
Cook vanilla pudding according to the directions, using the evaporated and whole milk. Let stand for about 10 minutes to cool slightly, but stir so it does not get a skin on top.
Prepare a large trifle bowl by putting a single layer of vanilla wafers in the bottom and up the sides. Pour the warm vanilla pudding on top so that the wafers are completed covered. Then put on a layer of sliced bananas. Add another single layer of wafers and follow with more pudding on top and bananas. Repeat this, finishing with a final layer of pudding.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Whip the heavy cream until soft peaks form. Add powdered sugar and whip until stiff. Top the banana pudding with the whipped cream and add some crumbled vanilla wafers.
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