Magnolia's Banana Pudding

 

Ingredients:

• One 8-ounce block cream cheese, at room temperature
• One 14-ounce sweetened condensed milk
• One cup whole milk
• One 3.4 ounce package of instant  vanilla pudding
• 6 cups Homemade Whipped Cream (recipe follows)  or 1 16 ounce tub Cool Whip, thawed
• One 11 ounce box of vanilla wafers
• 3+banans,  sliced or as needed

Ingredients for Homemade Whipped Cream

• 1 pint heavy cream
• 1/4 cup sugar
• 1 tsp pure vanilla extract
• Pinch of Sea Salts

Directions: 

In a large bowl, beat the cream cheese on high until smooth  Add the condensed milk, whole milk, and pudding mix beat on High for 2 minutes.  Add half of the whipped cream and beat until combined.  To assemble the pudding, use a 3 quart trifle bowl or clear straight sides bowl.   

Cover the bottom of the bowl with a single layer of vanilla wafers.  Spoon 1/3 of the pudding on top to the dept of approximately 1 and 1/2 inches.  Cover the pudding with a layer of vanilla wafers and then a layer of bananas.  Spread half of the remaining pudding on top of the bananas, then cover with a layer of wafers, followed by a layer of bananas.  spoon the remaining pudding on top of the bananas then smooth the top and cover with a layer of wafers.  Smooth the remaining whipped cream on top and swirl with a spoon.  Cover the bowl with plastic wrap and chill in the refrigerator at least 2 hours or up to one day.

Directions for Homemade Whipped Cream:

In a large bowl, combine the heavy cream, sugar, vanilla, and salt.  Beat with an electric beater on high until fluffy and the cream holds stiff peaks when the beater is lifted up.  Use at once or store in a covered container in the refrigerator for up to 30 minutes.