Magnolia's Famous Banana Pudding

Ok, this is pretty lame, but I won't be able to post pictures until I make this again, because I failed to bring my camera to New Jersey this past weekend. However (and I think this will help you to forgive me), I just couldn't wait to share this incredibly tasty and SUPER easy recipe.

For those of you who don't live a near Magnolia Bakery, I 1) feel bad for you, but 2) feel it necessary to explain the cult-like following of this banana pudding. Any weekend morning you will find a line out the door of people waiting to pick up their pre-ordered banana pudding. Yeah, it's that good.

So imagine my surprise when I bought the More From Magnolia cookbook and right there on page 113 is the recipe. And to make things even better, its a snap to make. So here you go my friends ... enjoy!

Magnolia's Famous Banana Pudding (from More From Magnolia)

1 14-ounce can of sweetened condensed milk
1 1/2 cups ice cold water
1 3.4-ounce package instant vanilla pudding mix (preferably Jell-o)
3 cups heavy cream
1 12-ounce box Nabisco Nilla Wafers (accept no substitutes)
4 cups sliced ripe bananas

1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate over night, or at least for 4 hours.

2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. (be patient). Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3. To assemble: select a large, wide bowl (preferably glass) with a 4-5 quart capacity. 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 the layering twice more, garnishing with additional wafers on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 8 hours.