easy southern banana pudding

I scored this trifle bowl at Wal-mart for $8, so I needed something to put into it, pronto! This banana pudding is BOMB! Every time I take it to a party I never have any leftovers to bring home... I guess that's a good thing though? ;o). The key to a good banana pudding is to make sure that you let it sit in the fridge for at least several hours, preferably over night. This ensures all the flavors meld together and the wafers soften up. Crunchy wafers in banana pudding are no bueno.

Ingredients:
2 REGULAR-SIZED boxes instant vanilla pudding/pie filling(not the large boxes)
3 cups milk
1 can sweetened condensed milk
1 lg container of whipped topping (I got the biggest container they had)
1 bx vanilla wafers
5 bananas


Directions:
-Combine the pudding with the milk and mix together for approximately 2 minutes.
-Gradually fold in the sweetened condensed milk.
-Gradually fold in the whipped topping. I only added in half of the whipped topping so I could have some leftover for the trifle "layers".
-Slice bananas into 1/4 inch thickness
-Layer 9x13 dish (or trifle bowl) with vanilla wafers; then the pudding mixture; then the banana slices; then the extra whipped topping. Repeat for 2nd layer, 3rd, 4th, etc. You can crush up the remaining vanilla wafers and scatter on the top if you'd like.
-Let refrigerate for several hours. Overnight is best.


Tip: You can also use all FF/SF/Reduced-fat products for a lighter dessert.