For our annual Valentine's Day dinner, Jacqui made banana pudding, which is a take on the famous Magnolia Bakery pudding, which is our FAVORITE. We ate the entire bowl and Tyler demanded I get the recipe. When I asked Tyler what dessert he wanted for his birthday, he requested banana pudding, so that's what I made. It's surprisingly easy, just takes some preparation and the KEY is purchasing instant pudding and not regular pudding. I also bought a trifle bowl to serve it in and love how it came out. We will be making this for Easter!
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 (12 oz.) box Nilla Wafers
Directions
- In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- Assemble the dessert in the large trifle bowl. You can also make individual portions.
- Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours. The original recipe said to not go past 8 hours as the bananas would brown; however, we thought the pudding got even more delicious the longer it sat as the wafers got softer. It's totally up to you.
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