Banana Pudding

In a large mixing bowl, whip the cold heavy cream until stiff peaks form, about 3–4 minutes.

Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until well combined and smooth.

Toss the sliced bananas with lemon juice to prevent browning.

In a 9x13 dish or serving bowl, spread a thin layer of the pudding mixture on the bottom.

Arrange a layer of saltine crackers or wafers over the pudding.

Layer banana slices over the crackers.

Spread another layer of pudding mixture over the bananas.

Repeat layers of crackers, bananas, and pudding until all ingredients are used, ending with a pudding layer on top.

Sprinkle the chopped walnuts generously over the top as garnish.

Refrigerate for at least 2 hours before serving to allow flavors to meld and the pudding to set.