Make the Custard

• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• In a separate bowl, whisk yolks with a splash of milk. Then whisk in remaining milk and cream.
• Combine the wet with the dry in the pan and cook over medium heat, stirring constantly, until thickened and gently bubbling (about 8–10 min).
• Cook 1 minute longer once it bubbles.
• Remove from heat and stir in butter, vanilla, and sweetened condensed milk.
• Strain the custard into a bowl and press plastic wrap directly on the surface. Chill for 30–60 min until cool.

Make the Whipped Cream

• Whip the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
• Chill until ready to use.

Fold + Layer

• Fold ½ to ⅔ of the whipped cream into the cooled custard for that fluffy Magnolia-style texture.
• Save the rest for layering and topping.
• Assemble (in a trifle dish, 9x13 pan, or tall bowl)
• Repeat these layers 2–3 times:

  Thin layer of custard

  Whole Nilla wafers (about 20–25 per layer)

  Slices of Bananas

  More custard

  Dollops of plain whipped cream between layers (optional but amazing)
• Top with final layer of whipped cream and crushed wafers.
• Chill at least 4 hours, but overnight is ideal for that soft cookie texture and deep banana flavor. Enjoy!