Magnolia Bakery Banana Pudding: The Ultimate Copycat Recipe

Instructions:

1. Combine the Liquids: In a large bowl, whisk together the cold sweetened condensed milk and the cold water until fully combined and uniform.
2. Add the Mix: Gradually add the instant vanilla pudding mix to the condensed milk mixture. Whisk vigorously for about 3-4 minutes until the mixture thickens significantly.
3. Chill Briefly: Cover the pudding bowl and refrigerate for at least 10 minutes while you prepare the cream.
4. Whip the Cream: Pour the cold heavy cream into the bowl of an electric mixer. Add the sugar (if using) and vanilla extract. Whisk on medium-high speed until the cream holds stiff peaks. Do not over-mix.
5. Lighten the Pudding: Take about one-third of the whipped cream and gently fold it into the thickened pudding mixture using a rubber spatula to lighten the base.
6. Incorporate Remaining Cream: Add the remaining whipped cream and gently fold it in until just combined, creating a homogenous, airy pudding. Stop folding immediately once no streaks of white remain.
7. First Layer (Wafers): Spread a layer of vanilla wafers across the bottom of a 9x13-inch serving dish, covering the base completely.
8. Second Layer (Bananas): Arrange half of the sliced bananas over the wafers in an even layer.
9. Third Layer (Pudding): Spoon half of the prepared pudding mixture over the bananas and gently spread it to the edges.
10. Repeat: Repeat the layering process: wafers, the remaining half of the bananas, and the remaining pudding mixture.
11. The Critical Chill: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, but ideally overnight (8+ hours), allowing the wafers to fully soften.
12. Serve Cold: Serve the pudding directly from the dish, scooping deeply to ensure every portion gets a bit of softened wafer, banana, and creamy goodness.