Banana Pudding

Southern Banana Pudding

(from NYC's famed Magnolia Bakery)

Ingredients:

1 (14 oz) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream

1 (12 oz) box Nabisco Nilla Wafers (no substitutions)

4 cups sliced ripe bananas

In a small bowl, on the medium speed, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding milk and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixture, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas and 1/3 of the pudding. 

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.