Marigold Banana Pudding

Preparation

Using either a hand-held mixer or a stand mixer, combine the sweetened condensed milk, cold water, and cold milk. Mix on low-medium for 1 to 2 minutes.

Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should just begin to thicken.

Cover and refrigerate for 4 hours or overnight to ensure the pudding is completely set.

Using a hand-held mixer or stand mixer, combine the heavy cream and vanilla extract and beat until the cream is stiff.

Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding are completely combined and uniform in color, with no visible streaks.

For presentation, use a large serving bowl, trifle dish, or compote dish. You can also use mini trifle dishes or bowls for individual servings. 

Set aside 5 to 6 wafers for garnish. Line the bottom of the dish with ⅓ of the vanilla wafers (about 30 wafers). 

Evenly layer 1½ cups sliced bananas on top of the wafers.

Top banana slices with ⅓ of the pudding mixture.

Repeat until there are 3 layers of wafers, bananas, and pudding.

Crush the reserved wafers and sprinkle on top of the pudding. You can also use any crumbs from the box for garnish. Cover and keep refrigerated until ready to serve.