Magnolia Bakery Banana Pudding

{as seen on Pinterest}

This is by far the best banana pudding I’ve ever had—and it’s super easy to make!  My family goes ‘bananas’ (har!har!) when I make this because it’s pure creamy yumminess.  Make sure you let it sit in the fridge overnight so the wafers have time to soften in the pudding—you’ll thank me later!

1 can (14 oz.) sweetened condensed milk
1 1/2 cups ice cold water
1 package (3.4 oz.) instant vanilla pudding mix (I use Jello brand or generic—either one works great.)
3 cups heavy cream
1 box (12 oz.)  Nilla Wafers (or generic brand—just not the mini- sized wafers.)
4 cups sliced ripe bananas (about 3 medium bananas)

On medium speed of a stand mixer, mix together water, evaporated milk and pudding.  Mix about 2 minutes until creamy and smooth. Cover and place in refrigerator until completely set, about 3-4 hours.  When you turn pudding bowl upside down, it should stay in place without dripping down the bowl—that means it’s ready.

Next, whip cream on medium speed until stiff peaks form. Gently fold in set pudding mixture to the whipped cream until completely blended—it should be light yellow in color with no white streaks when you’re finished.

In your serving bowl (some people like to use a trifle bowl—I just used a plain glass one), place 1/3 of Nilla wafers on the bottom, then 1/3 of the sliced bananas and then 1/3 of the pudding mixture.  Repeat until all ingredients are gone.  I crush up some leftover Nilla wafers in a bag and sprinkle them on top of the dish for a beautiful garnish.

Place in fridge overnight or at least 8 hours to soften cookies.