Aunt Opal’s Banana Pudding

Ingredients

• 8 oz cream cheese (room temperature)
• 14 oz sweetened condensed milk
• 1 C whole milk
• 3.4 oz instant vanilla pudding mix
• 6 C homemade whipped cream (or 16 oz tub of cool whip)
• 11 oz vanilla wafers
• 3 none bananas (sliced)

Instructions

1. In an electric stand mixer fitted with the whisk attachment (or in a large bowl with a handheld electric mixer), beat the cream cheese until smooth. Add the condensed milk, whole milk, and pudding mix. Beat on high speed for about 2 minutes, until very well blended. Add half of the whipped cream and beat just until combined.
2. To assemble the pudding, use a 3-quart trifle bowl or other straight-sided glass bowl. (This can also be assembled as individual servings; see Cook’s Note.) Cover the bottom of the bowl with vanilla wafers, arranging them in a single layer without overlapping. Spoon about one third of the pudding on top to a depth of about 1 1/2 inches. Cover the pudding with a layer of wafers. Arrange a layer of banana slices on top of the wafers.
3. Spoon half of the remaining pudding on top of the banana slices to a depth of about 1 1/2 inches above the first layer. Again, cover the pudding with a layer of wafers and then arrange a layer of banana slices on top.
4. Spoon the remaining pudding over the bananas and smooth the top. Cover the pudding with a layer of wafers.
5. Spoon the remaining whipped cream on top and smooth the surface or use the back of a spoon to form pretty swirls on the surface before serving.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours and up to 1 day.

Ingredients

• 1 pt heavy cream
• 1/4 C sugar
• 1 tsp pure vanilla extract
• 1 pn sea salt

Instructions

1. In a large bowl, combine the heavy cream, sugar, vanilla, and salt. Beat with an electric mixer on high until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
2. Use at once or store in a covered container in the refrigerator for up to 30 minutes.