Magnolia Bakery Banana Pudding: Silky

Instructions:

1. In a large bowl, combine the cold low-fat milk and instant pudding mix. Whisk vigorously for 2 minutes until the mixture begins to thicken.
2. Stir in the sweetened condensed milk until the base is smooth and fully incorporated.
3. In a separate chilled bowl, beat the heavy whipping cream and vanilla extract on medium-high speed until stiff peaks form.
4. Using a rubber spatula, gently fold the whipped cream into the pudding base using a 'cut and fold' motion until no white streaks remain.
5. Place a single layer of Nilla Wafers at the bottom of a 9x13 inch glass baking dish.
6. Arrange a tight layer of banana slices over the cookies.
7. Spoon half of the whipped pudding mixture over the bananas, smoothing it with a spatula to the edges.
8. Repeat the layers of cookies, bananas, and pudding one more time.
9. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours to allow the wafers to soften into a cake-like texture.