Magnolia's Banana Pudding is one of the cheapest/most amazing deserts ever. I like to arrange mine in a trifle bowl - but you can also prepare it this way.
If you're going to make this recipe, be sure to invite friends over because it only lasts a couple days and having to throw away any on the third day is a tragedy. Enjoy!
Magnolia Bakery Banana Pudding
From 'More From Magnolia'
1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups cold heavy cream
1 (12 ounce) box vanilla wafers
4 ripe bananas, sliced
Whisk together the water, pudding mix and sweetened condensed milk until will mixed. If not using instant, refrigerate at least 4 hours or overnight. If using instant, it will be ready to go within 15 min.
When pudding is ready, whip the heavy cream in a chilled bowl until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated.
In a deep glass bowl (or pie pans or whatever you want to use to layer...but honestly the deeper the bowl the more it will all 'mish mash' together), layer the pudding, wafers, bananas and pudding again. Continue until all the mixture is used up, ending with either wafers or pudding.
Refrigerate for 4 hours or so...then serve!