Banana Pudding

This was so easy and yummy (I thought).  I used this recipe from Great American Brand Name Cookbook, 1993. I made a few changes.

Cold & Creamy Banana Pudding
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

• In a large mixing bowl, combine sweetened condensed milk and water.
• Add pudding mix and beat until well blended.
• Chill 5 minutes in refrigerator.
• Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
• Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
• Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
• Garnish as desired.
• Chill thoroughly. Refrigerate any leftovers.

I whipped up my own whipping cream, I like it better than using Cool Whip.  I also used the Mini Vanilla Wafers. They are perfectly bite size!  The other ones are too big to fit in your mouth.  I used some extra banana's too.  This is a double batch.

Perfect cool treat for a hot summer night.