This Southern Banana Pudding Cake is a delightful blend of tender banana cake layers, creamy homemade custard, crunchy vanilla wafers, and luscious whipped cream!

Ingredients:

- 1 can (14 oz) sweetened condensed milk

- 1 ½ cups ice water

- 1 package (135 g) instant vanilla pudding mix

- 2 cups heavy whipping cream (35%)

- 3 bananas, sliced

- 1/2 cup fresh lemon juice

- 36 vanilla wafer cookies (Nilla Wafers)

#### Instructions:

1. **Prepare the Pudding:**

   - In a large mixing bowl, combine the sweetened condensed milk and ice water. Mix well.

   - Add the instant vanilla pudding mix and beat until well blended.

   - Refrigerate the pudding mixture for at least 5 minutes to allow it to set.

2. **Whip the Cream:**

   - In a separate mixing bowl, whip the heavy cream until stiff peaks form.

   - Gently fold the whipped cream into the chilled pudding mixture until well combined.

3. **Prepare the Bananas:**

   - Dip the banana slices in the fresh lemon juice to prevent browning. Shake off any excess lemon juice.

4. **Assemble the Cake:**

   - In a large serving bowl or trifle dish, spread 1 cup of the pudding mixture evenly on the bottom.

   - Layer 1/3 of the vanilla wafer cookies over the pudding.

   - Place 1/3 of the banana slices over the cookies.

   - Top with 1/3 of the remaining pudding mixture.

   - Repeat these layers twice more, finishing with a layer of the pudding mixture on top.

5. **Chill and Serve:**

   - Refrigerate the assembled cake for at least 2 hours or until ready to serve. This allows the flavors to meld and the cookies to soften slightly.

6. **Serve:**

   - Once ready to serve, you can optionally garnish with additional whipped cream, banana slices, or crushed vanilla wafers for extra texture and presentation.

Enjoy this delightful Southern Banana Pudding Cake, a perfect treat for any occasion!