Banana Bread Pudding

Instructions

Make the pudding base: In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase to medium and whisk until well combined, about 1 minute. Add the pudding mix and beat until smooth with no lumps, about 2 minutes. Transfer to a bowl, cover, and refrigerate until firm, at least 1 hour or overnight.

Whip the cream: Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed until it starts to thicken, about 1 minute, then increase to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer on low, add the pudding mixture a spoonful at a time, mixing until fully combined with no streaks remaining.

Assemble: Set aside 4 to 5 cookies for garnish. In a 4 to 5-quart trifle bowl or wide glass bowl, spread one-quarter of the pudding over the bottom. Layer with one-third of the cookies and one-third of the sliced bananas. Repeat twice more, then finish with a final layer of pudding. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours — the cookies should be tender when poked with a knife. Best served within 12 hours of assembling. Garnish with the reserved cookies before serving.

Tip: I've already called for more bananas than the original Magnolia recipe — feel free to go even more bananas.