Layered Banana Pudding Trifle

One Christmas while I was in college my family went to New York City.  On that trip I won second row tickets to Wicked which was just getting popular. Idina Menzel completely blew me away.  I think I actually stopped breathing for a few minutes because I was so amazed by her.  I will never forget that show. 

It was a fantastic trip, but I have one regret.  I missed out on Magnolia Bakery, and their banana pudding.

Fortunately, the recipe is all over the place. When I first looked at it I thought no way was it legit.  It uses sweetened condensed milk and vanilla pudding mix for heaven's sake.  How is this world renowned??

I decided to give it a try anyways and I'm completely repentant.  It's so delicious.  Super sweet, but also the very definition of comfort food. I'm fairly certain that a trip to New York City is in order, just to determine the authenticity of this recipe, but this will have to do until then!

 

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This pudding takes some patience.  The initial pudding needs to be chilled for 4 hours, and once it is layered with bananas it needs to be chilled for 8 hours.  Plan ahead and just know that it will be worth it. 

You can knit cat socks in the meantime.

Banana Pudding Trifle

Recipe from The Complete Magnolia Bakery Cookbook

-14 oz can sweetened condensed milk
-1 1/2 cups very cold water (I add a bunch of ice to mine and then strain it out before measuring)
-3.4 oz (small box) instant vanilla pudding mix
-3 cups heavy whipping cream*
-1 box Nilla Wafers
-4-5 sliced (barely yellow) bananas

With an electric mixer, beat together sweetened condensed milk and cold water until combined. Add pudding and beat for about 2 minutes.

Pour mixture into a bowl and refrigerate 4 hours or until very firm.

With cold beaters, and a cold bowl, whip the heavy cream to very stiff peaks. Gently fold in the chilled pudding mixture until no streaks remain.

In a trifle bowl, or small glasses, layer wafers (30ish), sliced bananas, and pudding mixture. Repeat layers 3 times ending with a layer of pudding.  Cover well and chill 8 hours before serving. 

*This dessert is very rich. In the future I may try reducing the heavy cream to 2 cups. This should also give a more pudding-like texture, rather than an airy one.