This versatile and easy recipe can be either adult- or kid-friendly. It's also the perfect make-ahead dessert since it holds up perfectly in the fridge overnight. Your family and friends will go bananas for this classic treat for a fun brunch, family dinner or weeknight delight!
Be sure to read the recipe and note the prep/refrigeration times so you can plan accordingly.
In a medium sized bowl, whisk together the sweetened condensed milk and the cold water until well incorporated.
In a separate bowl, add the pudding mix, Slowly begin to whisk the milk mixture into the pudding until smooth. Whisky in 1/4 cup of bourbon to the pudding mixture until it is fully incorporated.
Cover the pudding mix with plastic wrap and refrigerate until the pudding is firm, at least two hours. (NOTE: I prefer to make the pudding mix and refrigerate overnight.)
In a medium sized bowl, whip the heavy cream with a hand mixer or standing mixer for 2 minutes on medium speed. Turn down the mixer speed to medium-low and slowly add the other 1/4 cup of bourbon until it is completely mixed in with the cream. Turn the speed to medium-high and continue whipping until stiff peaks form.
Remove pudding from the refrigerator and add to the whipped cream. Whisk both together until the pudding mixture is incorporated into the cream and there are no streaks of pudding visible.
Assemble your banana pudding in either a trifle or wide glass bowl, or 6-8 12-ounce mason jar. Use about 1/3 of the pudding mix as the bottom layer (if you're using mason jars, split evenly). Add 1/3 of the vanilla wafer cookies (again, f you're using mason jars, distribute evenly among all jars), followed by a layer of 1.5 sliced bananas. Repeat this process until ending with a final layer of pudding topped with the last wafer cookies (and the crumbs!).
Cover the bowl (or mason jars) with plastic wrap, and refrigerate for 4-6 hours, or preferably overnight. Serve chilled straight from the refrigerator.