Banana Pudding

1: Whisk together the cold water and sweetened condensed milk in a medium-sized bowl.

2: In a separate bowl, pour in the pudding mix and slowly whisk in the liquid mixture until smooth.

3: Cover and refrigerate for at least an hour until firm.

4: Whip the heavy cream until it starts to thicken, then increase the speed until stiff peaks form.

5: Add the pudding mixture to the whipped cream and fold with a spatula until there are no streaks.

6: In a trifle or wide glass, spread one-quarter of the pudding over the bottom.

7: Place a layer with one-third of the cookies and about 1 to 1 1/2 sliced bananas over the pudding.

8: Continue layering until complete, ending with a final layer of pudding and some wafers on top.

9: Cover the bowl with plastic wrap and refrigerate for four to six hours.

10: Just before serving, top with additional slices of fresh bananas.