Creamy Dreamy Banana Pudding

Shonna has several recipes ready to post, but, for some reason, is unable to post them from her computer.  I will post them for her, but they are her recipes.  This is one of them.
Years ago, she and I went to New York City together on vacation.  We visited the Magnolia Bakery and had their banana pudding.  It was so delicious.  Shonna's Creamy Dreamy Banana Pudding:

Creamy Dreamy Banana Pudding
14 oz. Eagle brand Sweetened Condensed Milk

1 1/2 cup cold water

3.4 oz instant Vanilla pudding

1 pint whipping cream, whipped

36 vanilla wafers, or more

3 medium bananas, sliced

2 TBSP lemon juice

1. In a large mixing bowl, combine sweetened condensed milk and cold water. Add pudding mix, whisk until well blended, and set in the refrigerator to chill.

2. Beat the whipping cream using an electric mixer until it forms peaks.

3. Remove the pudding from the fridge and fold the whipping cream into the pudding mixture, stirring gently to mix well.

4. Spoon one cup of the pudding mixture into a 2 1/2 quart glass serving dish.

5. Top with one third of the vanilla wafers, one third of the sliced bananas, and then one third of what remains of the pudding mixture. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Serve chilled. Store leftovers in fridge.

I got this recipe from my good friend Jennie Mawson who recently passed away. I've looked for a good banana pudding recipe for years since my mom and I went to NYC and had the best banana puddin' ever.

Whole Wheat Banana Chocolate Chip Muffins

These muffins are delicious and they're healthy too! I got it from ambitiouskitchen.com and have changed a couple of things but they're so good for you she recommends them as a breakfast muffin. I don't want to lose this recipe so I'm posting it on my blog-yum!

INGREDIENTS

• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey or sugar
• 1 tablespoon vanilla
• 1 tablespoon olive or coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt (I used regular plain)
• 1 tablespoon unsweetened almond milk (I used 2% milk)
• 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or use a silicone muffin pan and do not spray it. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Thanks ambitious kitchen.com!