Small Batch Magnolia Bakery Banana Pudding (Makes 1 Pint)

Steps

1. Make the banana pudding base. In a small bowl, combine the sweetened condensed milk and water. Use a handheld electric mixer to whisk on medium until combined, around 3 minutes.Add the instant pudding mix and continue whisking on medium until smooth, around 2 minutes. Cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
2. Make the whipped cream base. When the pudding base is set, make the whipped cream base. Pour the cream into a medium bowl and use a handheld electric mixer to whisk on medium-high until stiff peaks form, about 3 minutes. Be careful not to overwhip!Reduce the mixer speed to low and add the pudding mixture a spoonful at a time. Continue whisking until completely combined and no streaks of pudding remain.
3. Assemble the banana pudding. Slice the banana into ½-inch thick coins. Add the bananas and wafer cookies to the pudding, and use a rubber spatula to mix until evenly distributed throughout.
4. Chill the banana pudding. Press a sheet of plastic wrap onto the surface of the banana pudding and refrigerate until the cookies are soft, at least 2 hours but preferably overnight.
5. Serve and store. Serve the banana pudding chilled. The banana pudding will keep, in an airtight container with a lid and plastic wrap pressed directly on the pudding's surface, for up to 3 days.