1-In a large bowl combine sweetened condensed: In a large bowl combine sweetened condensed milk with ice cold water, whisking until it’s well combined. Whisk in the vanilla pudding mix vigorously until there are no lumps. Cover and refrigerate until it’s set up, about 4 hours.
2-Once the pudding is set, in a: Once the pudding is set, in a separate large bowl, whip up the heavy cream until soft peaks form. Add in the marshmallow fluff and continue to whip the cream until stiff peaks form.
3-Gently fold the whipped cream into the: Gently fold the whipped cream into the pudding in increments, being careful not to deflate the whipped cream. Stir until there are minimal streaks remaining.
4-In a 9×13 baking dish or a: In a 9×13 baking dish or a large bowl, add a layer of Nilla wafers. Top the wafers with a layer of banana slices, then spread on 1/3 of the cream in an even layer.
5-Repeat with two more layers, ending with: Repeat with two more layers, ending with a final layer of cream on top. Decorate the top as you desire, I like to sprinkle on Nilla cookie crumbs on top. Refrigerate for another 4 hours at least.