No-bake banana pudding

In a large bowl, whisk 2 cups cold whole milk with a 14-ounce container of sweetened condensed milk until combined and lump-free.

Sprinkle in a 5.1-ounce box of instant vanilla pudding mix while whisking until smooth.

Refrigerate about 5 minutes until set.

In a cold medium bowl, whip 2 cups cold heavy cream with 2 tablespoons granulated sugar and 2 teaspoons vanilla extract with an electric mixer to soft peaks, then finish to stiff peaks with a whisk by hand without over-whipping.

Whisk the set pudding once, then fold in the whipped cream.

Slice about five ripe bananas into roughly half-inch coins just before assembly to avoid browning.

In a trifle dish, layer Nilla wafers, a quarter of the pudding mixture, unbroken wafers up the sides, bananas, another quarter of the pudding; repeat until the remaining pudding is smoothed on top.

Refrigerate 3 hours to set.

Whip 1 cup cold heavy cream with a tablespoon of sugar and a teaspoon of vanilla on medium to silky soft peaks.

Pile the whipped cream on top and sprinkle with crumbled wafers; keeps in the fridge 2 to 3 days.