Magnolia Bakery’s Banana Pudding
From The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey
1 1/2 cups water
2/3 cup instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) box vanilla wafers
4 bananas, sliced
Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight until it sets up.
Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you’ve used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.