Magnolia’s Famous Banana Pudding

Name: Magnolia’s Famous Banana Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT7H20M0.000S
Yield: up to 16 servings (makes 4 to 5 quarts)
Ingredients: One 14-ounce can sweetened condensed milk; 1 1/2 cups (360 grams/12.7 ounces) ice-cold water; One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand); 3 cups (720 grams/25.5 ounces) heavy cream; One 11-ounce box Nilla wafers; 4 to 5 ripe bananas, sliced

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Level: Easy

Total: 7 hr 20 min (includes chilling and setting times)
Active: 20 min

Yield: up to 16 servings (makes 4 to 5 quarts)

Level: Easy

Total: 7 hr 20 min (includes chilling and setting times)
Active: 20 min

Yield: up to 16 servings (makes 4 to 5 quarts)

Ingredients

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One 14-ounce can sweetened condensed milk

1 1/2 cups (360 grams/12.7 ounces) ice-cold water

One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)

3 cups (720 grams/25.5 ounces) heavy cream

One 11-ounce box Nilla wafers

4 to 5 ripe bananas, sliced

Directions

In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.