Step 1: Make the Pudding Base
In a large bowl, whisk the sweetened condensed milk with the cold water until smooth. Add the instant pudding mix and whisk for about 2 minutes until it thickens slightly. Cover and chill in the fridge for at least 4 hours or up to overnight. This step makes the texture just right, so don’t skip the chill.

Step 2: Whip It Real Good
In a separate bowl, beat the heavy cream with a mixer until stiff peaks form. We’re talking thick and fluffy — not soupy. Gently fold the whipped cream into the chilled pudding mix in batches, using a spatula and taking your time. You want it fully combined but still airy. This is where the Magnolia magic happens.

Step 3: Layer It Up
In a big glass trifle dish or 9×13 pan, start your layering: first a layer of Nilla Wafers, then sliced bananas, then a generous layer of pudding. Repeat until you run out of stuff, ending with a pudding layer on top. Cover and chill for at least 4–6 hours — overnight is even better. The cookies soften, the flavors meld, and everything becomes a cloud of creamy banana bliss.

Step 4: Serve It Like a Legend
Right before serving, you can add a few crushed wafers or fresh banana slices on top for flair. Grab a big spoon and scoop deep — you want every bite to have a little bit of cookie, banana, and pudding.