re: Banana pudding preference

Ingredients
One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold
water
One 3.4-ounce package instant vanilla pudding
mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy
cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Directions:
1. In a stand mixer with the whisk, beat
the condensed milk and water on
medium speed until well combined, about
1 minute. Add the pudding mix and beat
until there are no lumps and the mixture is
smooth, about 2 minutes. Transfer the
mixture to a medium bowl, cover and
refrigerate until firm, at least 1 hour or
overnight.
2. In a stand mixer with the whisk, whip
the heavy cream on medium speed for
about 1 minute, until the cream starts to
thicken, then increase the speed to
medium-high and whip until stiff peaks
form. Be careful not to overwhip.
3. With the mixer running on low speed,
add the pudding mixture a spoonful at
a time. Mix until well blended and no
streaks of pudding remain.
4. To assemble, select a trifle bowl or a
wide glass bowl with a 4- to 5-quart
capacity, or individual serving bowls.
Saving 4 to 5 cookies for the garnish
on top, begin assembly. Spread one quarter of the pudding over the bottom and
layer with one-third of the cookies and one third of the sliced bananas (enough to
cover the layer). Repeat the layering twice
more. End with a final layer of pudding.
Garnish the top with additional cookies or
cookie crumbs.
5. Cover tightly with plastic wrap and
refrigerate for 4 to 6 hours. Cookies
should be tender when poked with a knife.