Magnolia Bakery Banana Pudding Recipe

Recipe

Ingredients:

• 1 (14 oz) can of sweetened condensed milk
• 1 ½ cups of ice cold water
• 1 (3.4 oz) box of instant vanilla pudding mix
• 3 cups of heavy cream
• 4 cups of sliced barely ripe bananas
• 1 (12 oz.) box of Nilla Wafers

Instructions:

• Mix together the sweetened condensed milk and water until well combined. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours or overnight. (this is a critical step to ensure that the pudding doesn’t become watery)
• In a large bowl, whip the heavy cream until stiff peaks form. (5-6 minutes) 
• Fold the pudding into the whipped cream and mix with a hand mixer until there are no streaks of pudding remaining. 
• To assemble the dessert, work in thirds, and don’t stress about being too meticulous. Arrange ⅓ of the Nilla Wafers on the bottom, layer ⅓ of the sliced bananas on top of the wafers and ⅓ of the pudding mix. Repeat two more times and garnish the top with crumbled Nilla Wafers. 
• Cover tightly and refrigerate for 4-6 hours (enough time to let the Nilla Wafers absorb some of the flavor, but not long enough for bananas to begin oxidizing) That said, this is still fantastic after a few days in the fridge! Just make sure the bananas don’t have contact with air and are tightly covered.

Tips:

• This looks beautiful when served in a large glass bowl that shows off all of the beautiful layers (a 9×13 baking pan also works)
• For easy serving, this can also be made ahead of time in individual tort glasses