If the mention of Magnolia Bakery doesn't get your saliva flowing, it's OK. It just means your life isn't complete yet. Though best known for their out-of-this-world cakes and cupcakes, the lines go down the street for their banana pudding as well. And now I know why. Close your eyes, open your mouth, and drift away into creamy banana heaven with every bite.
I told my friend about this recipe and she said she got the same recipe from a neighbor years ago, only she called it Banana Sin. Two sides of the same coin, my friends.
This recipe makes a massive amount - we estimated about 16 servings. So if you're making it for a regular group, go halvsies. Also, read ahead. It takes a minimum of 8 hours including chill time, 2 days if you stretch it out.
1 (14 oz.) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz.) package instant vanilla pudding mix
3 cups heavy cream
1 (12 oz.) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas (about 6)
1. In a small bowl on the medium speed of electric mixer, beat together sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 more minutes. Cover and refrigerate 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
2. In a large bowl, on the medium speed of electric mixer, 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.3. To assemble the dessert, select a large wide bowl, preferably glass so you can see the layers. 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 layering twice more, garnishing with additional wafers or wafer crumbs. Cover tightly with plastic wrap and chill in refrigerator for 4 hours or up to 8 hours but no longer, before serving.