You know, baking from scratch is good and all but I'm not too proud to make something with a box of instant pudding and a whole bunch of nilla wafers.  Oh yeah, when was the last time you devoured an entire box of those half-stale yet oh-so-amazing cookies?

Speaking of having no self-control when it comes to food, I made this banana pudding for a dear friend who enjoys eating as much as I do.  A friend who makes a killer taco dip, who, like me, exercises only to eat more, and who created a five-day cheese cleanse for April Fools.

Magnolia Bakery Banana Pudding
from Confessions of a Cookbook Queen

Make the pudding: In the bowl of a mixer, beat sweetened condensed milk and water for a minute. Add the pudding mix and beat for two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least four hours or overnight (ensure that it is extremely firm before continuing to the next step).

In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.

Assemble pudding: In a large bowl, layer wafers, bananas, and pudding. Cover tightly with plastic wrap and refrigerate for about eight hours before serving.

14 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream (this will work with 2 cups, as well)
1 box of Nilla Wafers
4 sliced bananas

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