Magnolia Bakery banana pudding recipe

Magnolia Bakery’s banana pudding recipe, as taken from their cookbook:

Ingredients:

  • 1 (14-ounce) can sweetened condensed milk
  • 1½ cups ice cold water
  • 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
  • 3 cups heavy cream
  • 2 (12-ounce) boxes Nabisco Nilla Wafers (no substitutions!)  (You will probably end up using about 1 1/2 boxes)
  • 4 cups sliced ripe bananas (about 6 large bananas)

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. (PS: I did not want to wait for 3 hrs, so I put it in the refrigerator for 15 minutes, and then the freezer for 10-15 minutes, and it was as set as it could be- just be sure to use instant pudding and be sure it doesn’t freeze!) It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours – before serving. I suggest definitely more than 4 hrs to get the wafers soft enough, cakelike. Overnight is best, and left-overs are even more yummy!

Submitted by Melinda DeBirk

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Published in: on May 4, 2013 at 12:37 am  Comments (1)  
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One CommentLeave a comment

  1. This stuff is addicting! …and, it kind of has to be unless you’re making it for a party or something, because this recipe makes A LOT. 🙂


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