In case you didn’t know, banana pudding is a southern delight. 
It is a dessert that typically consists of layers of vanilla pudding, vanilla wafers, and sliced bananas and can be prepared baked or refrigerated, topped with meringue or whipped cream. My daddy’s aunt Fran used to make the baked version, but the refrigerated method is the most common. Many home cooks chose to cover the top of the dish with Cool Whip (faux whipped cream made with hydrogenated vegetable oil).
Recently I found a recipe by Eagle Brand and decided I needed to try it. I’ve always thought instant pudding and whole milk were somehow lacking, even if covered over the top with Cool Whip. The sweetened condensed milk makes a big difference.
I followed the recipe for the most part, but I doubled it. Also, the recipe called for vanilla instant pudding, but I used one package of vanilla instant pudding and one package of banana cream instant pudding… because that was what I had in my pantry.
It turned out to be the best banana pudding I’ve ever had 
(if I do say so myself).
This is the recipe I used from the Eagle Brand website.
Banana Pudding
Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 1 ½ cups cold water
• 1 (3.4 ounce) box vanilla instant pudding mix
• 2 cups (1 pint) heavy cream, whipped
• 1 box vanilla wafers
• 4-5 barely ripe bananas, sliced
Directions
Whisk sweetened condensed milk and cold water together. Add pudding mix and whisk until well blended. Chill 5 minutes. Fold in whipped cream.
Spoon 1 cup pudding mixture into serving dish. Top with one third each of the vanilla wafers and bananas . Repeat layering, ending with pudding mixture.
Garnish as desired.
Chill thoroughly for several hours.
