BOGART LOVES: Proof is in the Pudding

As a personal rule, I try to cook with natural, local, pure and organic ingredients whenever possible. I find that the better the ingredient I use, the better my food tastes. Of course, there are exceptions to any rule. This recipe is one of those exceptions. Almost every ingredient in this dish is found in the dry-goods aisle of your local grocery store. Old school, shelf-stable items. But this dessert is so good. It is dreamily fluffy, sweet and crunchy, yet custardy and creamy. The flavor is complex, yet simple. Comforting and remembered. It happens to be one of my Dad's favorite desserts which makes it one of my favorites. Scoop some of this cloud-like layered pudding into a bowl, curl up on the couch, close your eyes and enjoy. Some rules were made to be broken.

Banana Cream Pudding
adapted from More from Magnolia, by Allysa Torey

Serves 8-10

1 14oz can sweetened condensed milk
1 package instant vanilla pudding mix
1/4 tsp pure vanilla extract
1 1/2 cups cold water
3 cups heavy whipping cream
one box vanilla wafer cookies (preferably Nabisco Nilla wafers)
4 ripe bananas, sliced into coins

In a medium bowl, blend condensed milk, pudding mix, vanilla extract and water on low speed with a hand mixer. Once completely blended, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

In a large bowl, whip the heavy cream just until you form soft peaks. (This can be done with a hand mixer or by hand with a wire whisk). Gently fold the chilled pudding mixture into the whipped cream until incorporated.

In a clear glass trifle dish or clear glass serving bowl, layer your dessert beginning with the vanilla wafers, then the banana slices and then the pudding mixture. Continue layering, ending with a layer of pudding mixture. Top the pudding with some reserved vanilla wafers.

Chill dessert for at least 30 minutes and up to a few hours before serving. (Don't chill finished dessert overnight or the cookies will become soggy).