MAGNOLIA BAKERY BANANA PUDDING
1-14 oz. can sweetened condensed milk
1 ½ c. ice water
1-3.4 oz. pkg. instant vanilla pudding
3 c. heavy cream
1 box vanilla wafers (save a few for garnish)
4 almost ripe bananas, sliced
In a stand mixer with the whisk attachment, beat the sweetened condensed milk and water on medium speed about 1 minute until well combined. Add the instant vanilla pudding and whisk about 2 minutes until smooth. Transfer to a medium bowl, cover, and refrigerated until thick (at least 1 hour or overnight).
In a stand mixer with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form.
Add the thickened pudding mixture to the whipped cream and mix on low until thoroughly incorporated.
Assemble the banana pudding in a trifle dish or large bowl. Spread ¼ of the pudding mixture on the bottom of your bowl. Layer 1/3 of the cookies and 1/3 of the sliced bananas evenly over top. Repeat these layers 2 more times then finish with the remaining pudding mixture. Garnish the top with the reserved vanilla wafer cookies (whole or crumbled).
Cover tightly with plastic wrap and refrigerate 4-6 hours until cookies have softened. ENJOY!
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