Banana Pudding
 Cool, silky, and full of nostalgia, this banana pudding is guaranteed to have people coming back for seconds. Ingredients One 14-ounce can sweetened condensed milk 1½ cups ice-cold water One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) 3 cups heavy cream One 11-ounce box Nilla wafers 5 ripe medium bananas, sliced (see note) One 14-ounce can sweetened condensed milk 1½ cups ice-cold water One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) 3 cups heavy cream One 11-ounce box Nilla wafers 5 ripe medium bananas, sliced (see note) Instructions In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.) In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.) Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft). Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.) In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.) Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft). Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown. Nutrition Information Powered by Per serving (12 servings) Calories: 518 Fat: 32 g Saturated fat: 18 g Carbohydrates: 55 g Sugar: 39 g Fiber: 2 g Protein: 6 g Sodium: 274 mg Cholesterol: 93 mg Per serving (12 servings) Calories: 518 Fat: 32 g Saturated fat: 18 g Carbohydrates: 55 g Sugar: 39 g Fiber: 2 g Protein: 6 g Sodium: 274 mg Cholesterol: 93 mg