Magnolia’s Famous Banana Pudding

• servings: 16 items
• total time: 7 hours 20 minutes

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

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.

Nutrition

• Calories: 387
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 205mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Total Sugars: 29g
• Protein: 4g