Red Velvet Banana Pudding by Magnolia Bakery

INGREDIENTS:
One 14 ounce can, sweetened condensed milk
1 ½ cups ice cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
8 ounces of cream cheese, softened and cut into 8 pieces
3 cups heavy cream
One 9 x 13 inch layer of red velvet cake
4 – 5 ripe bananas
1 cup of mini chocolate chips

TECHNIQUE:
In a small bowl, on the medium speed of an electric mixer, mix the sweetened condensed milk and water together until well combined, about 1 minute.

Add the pudding mix and mix until there are no lumps and the mixture is smooth, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.

Place the pudding mixture into the mixer bowl with the whisk attachment, add the cream cheese to the pudding mix. Mix until thoroughly combined and smooth. Place in the refrigerator while you prepare the whipped cream.

In a clean mixer bowl with the whisk attachment whip the heavy cream on medium speed for about one minute until the cream starts to thicken, then increase the speed to medium high and whip the cream until stiff peaks form. Be careful not to over whip. Carefully add the pudding mixture into the whipped cream and mix on low speed until well blended and no streaks of pudding remain.

Cut the red velvet cake into 4 inch squares. Cut each square into ½” layers. Set aside.

To assemble the pudding select either a trifle bowl or a wide glass bowl with a 4-5-quart capacity. Spread a layer of pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer, add sliced banana to cover the cake and sprinkle with 1/3 cup of mini chips. Continue layering with 1/3 of the pudding mixture, another layer of cake, sliced bananas and mini chips. Repeat one more time ending with pudding. Sprinkle the top with crumbled red velvet cake and a tablespoon of mini chips. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or overnight before serving.