Matcha Magnolia Banana Pudding

1. Mix cold water and condensed milk together in a bowl with a whisk mixer. (Sweetness will depend on your condense milk - add 10oz for ‘not too sweet’ which would be about 3/4 of the can**). Mix in your jello powder then refrigerate for 4-8 hrs (you may also fridge for 30min if you’re impatient like me in the video).
2. In a stand mixer or using hand whisk mixer, whisk your heavy cream until stiff peaks (be careful not to over whisk!).
3. Take your pudding out of fridge and fold it into your whipped cream. Set aside.
4. Prepare your matcha by whisking your matcha powder with hot/warm water. Divide your pudding cream mixture into two bowls and mix in your matcha into one of them.
5. Cut bananas into slices.
6. Prepare your banana pudding by layering it in a container with regular pudding cream, Nilla wafers, banana, then your regular cream and matcha cream in that order until you reach the top! Optional: Drizzle some of your ‘light’ layer into the matcha layer and run lines to create a design.
7. Lastly top your layers with crushed wafers and more matcha powder on top!