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With a standing mixer or hand mixer, beat cold water and sweetened condensed milk until combined.
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Add in instant vanilla pudding mix, and beat until well combined (about 2 minutes).
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Cover the mixture and refrigerate for 4 hours (the pudding must be chilled otherwise it won’t set up properly).
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After the pudding is set, add in the pumpkin puree and spices. Mix until combined.
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With the a standing mixer or a hand mixer, whisk the heavy whipping cream until it reaches stiff peaks.
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Reserve 1 1/2 cups of the whipped cream to spread on top (or, if you don’t want to spread it on top, you can mix all of it into the pudding).
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Fold the remaining whipped cream into the pudding, gently folding until fully incorporated.
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In your serving dish, layer gingersnaps, vanilla wafers, sliced bananas, and half of the pudding. Repeat the layers.
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Lastly, top with the remaining whipped cream and sprinkle with crushed gingernsaps and vanilla wafers, if desired.
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Refrigerate for at least one hour before serving.