Banana Pudding

2 pkg. vanilla pudding (not instant)
Milk
3 to 4 bananas
1 box vanilla wafers
Cool Whip or whipped cream

Cook vanilla pudding according to package directions and cool to warm.  Line bowl or pan with vanilla wafers.  Slice bananas and layer 1/2 bananas over wafers.  Pour or spoon half of pudding over wafers and bananas.  Repeat with another row of wafers, bananas and the rest of the pudding.  Cool.  Spread Cool Whip over top.  Banana pudding is best eaten within several hours after it is prepared.

Magnolia Bakery version

INGREDIENTS

  

• 1 (14 oz)  can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box  instant vanilla pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (see note)
• 1 (12 oz.) box Nilla Wafers

• 
  In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice cold water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
  

  • In a large bowl, whip the 3 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  • Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
  • To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast. I usually just do #1 and #4. 2 and 3 aren't necessary unless you're trying to make WAY ahead of time.

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to brown as fast. You just don't want overripe bananas.
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown. Make sure the pudding mixture is covering them.