The Night Before

1. Add the sweetened condensed milk and the cold water to a large bowl or the bowl of a stand mixer. Using egg beaters or a mixer, beat the mixture for about a minute. Beat in the banana pudding mix for an additional two minutes. This is your pudding! Refrigerate it, covered, overnight.

Day-Of:

1. In a large bowl or the bowl of a stand mixer, add the heavy cream and vanilla. Whip the cream with a stand mixer. Once soft peaks form, you’ll want to check every few seconds to make sure you haven’t over whipped your cream. Whip your cream just until it forms stiff peaks. (A stiff peak means no floppy cream when you lift the whisk out of the cream).
2. Add the pudding mixture to the cream and fold in using a spatula. The mixture should be homogenized when it’s ready. 
3. Assemble the dessert in a 9×13-inch baking dish. Set aside a handful of Nilla Wafers for the top, and then divide the rest in half. Layer one half of the wafers in the bottom of your pan. Then, slice three of your ripe bananas and add this on top of the wafers. Finally, add half the pudding mixture on top of this. Repeat the process again, adding wafers, three more sliced bananas, and then the second half of the pudding mixture. Crumble the rest of the Nilla Wafers and sprinkle them on top.
4. Chill in the refrigerator until ready to serve–but ideally eat it right away!