Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery