In a large bowl, whisk together the sweetened condensed milk and the water until fully combined.

Slowly whisk in the pudding mix until the mixture is smooth and has no lumps. Cover the pudding with plastic wrap and refrigerate for at least 1 hour.

Using electric beaters, beat the heavy cream until it reaches stiff peaks.

Add the whipped cream to the pudding mixture and, using a rubber spatula, mix until fully incorporated.

To make individual banana puddings: Place 1-2 spoonfuls of the whipped cream mixture into the bottom of a small bowl. Then, add a layer of Nilla Wafers. Next, add a layer of sliced banana. Finally, top with another 1-2 spoonfuls of the whipped cream mixture. If you’re using deep cupsl, you can add additional layers, just make sure to end with a layer of the whipped cream mixture.

To make a large banana pudding: Spread about ¼ of the whipped cream mixture onto the bottom of a large bowl. Then, add a layer of Nilla Wafers. Next, add a layer of sliced banana. Finally, top with a layer of the whipped cream mixture. Repeat the layers with the remaining ingredients.

Cover the banana pudding with plastic wrap and refrigerate the banana pudding for 4-6 hours before serving.

To add Mickey Ears to the individual banana puddings, place two Nilla Wafers, standing up, into the top layer of the whipped cream mixture.

Use a micro zester to grate a small piece of chocolate and sprinkle the shavings on top of the banana pudding.