Presented by Chef Brandi Jones, Honey Butter Bakery
6 ripe bananas
4 tablespoons of fresh lemon juice
2 cups milk
1 box wafers
1 large box instant pudding (vanilla or banana)
1/2 can sweetened condensed milk
16oz whipping cream
1. Whip the whipping cream by hand or with an electric mixer until stiff peak. Divide into two separate bowls. Keep in refrigerator until needed.
2. In a mixing bowl beat pudding, and milk until thickens. Stir in sweetened condensed milk and vanilla. Fold in half of the whipping cream. Keep cold until needed.
3. In a separate bowl slice banana a 1/2" thick. Toss lemon juice over the bananas.
4. In a serving dish arrange waters on the bottom, topped with some of bananas, finally top with the whipped pudding mix. Repeat all layers then top with the remaining whipped cream. Decorate with left over wafers, crushed or whole. Refrigerate for 3 hours. Then serve.