Magnolia Bakery Banana Pudding Recipe

1. In a stand mixer with a whisk, beat the sweetened condensed milk and water until combined. Add the pudding mix and whip until the mixture is smooth and no lumps remain, about two minutes. Cover and refrigerate for at least 1 hour.
2. In a stand mixer with a whisk, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
3. With the mixer running on low speed, add the chilled pudding mixture, a spoonful at a time. Mixer until blended and no streaks of pudding remain.
4. To assemble, select a trifle bowl or wide glass bowl or individual serving bowls.
5. Set aside 6-8 cookies for garnish. Spread 1/4 of the pudding mixture at the bottom of the glass dish. Layer 1/3 of the cookies and then 1/3 of the bananas (enough to cover the layer). Repeat the layering process. End with the final layer of pudding cream mixture.
6. Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be soft and tender when poked with a knife. This banana pudding is best served within 8 hours of assembling.

To make a Nilla Wafer Garnish:

1. Put the remaining 6-8 Nilla Wafers into a food processor with 2 Tablespoons of butter. Mix until combined and sprinkle on the top of the banana pudding.