Salted Caramel Banana Pudding

Salted Caramel Banana Pudding 1 can sweetened condensed milk (14 oz) 3/4 cup cold water 1 small box instant vanilla pudding mix (3.4 oz) 1 tablespoon vanilla bean paste 4 cups heavy whipping cream 5-6 bananas, cut into thin slices 1-2 cups Salted Caramel Sauce , or store bought 1 box Nilla wafers In a medium bowl whisk together sweetened condensed milk, water, pudding mix and vanilla bean paste until well combined Cover pudding mix with plastic wrap, making sure to pass it down onto the mix to prevent it from forming a film on top Refrigerate for at least 4 hours, or overnight, to allow pudding to set up Once ready to assemble in the bowl of a stand mixer, or a large bowl, whip the cream until stiff peaks form Using a spatula gently fold the pudding mixture into the whipped cream until all is incorporated but making sure to not over mix To build the pudding place a layer of pudding on the bottom of the trifle bowl (or in mason jars) Top with a layer of bananas Drizzle caramel sauce over bananas Next spoon on another layer of pudding Top with Nilla wafers Repeat until trifle (or mason jars) are full Finish with additional sliced bananas or Nilla wafers and caramel sauce Serve immediately or refrigerate for a few hours, but not much longer than that or the cookies will get mushy NOTES You can use canned caramel sauce if so desired