Magnolia Bakery's Banana Pudding
Magnolia Bakery's Banana Pudding
Ingredients
- 1 1/2 cups cold water, very cold
- 14 ounces sweetened condensed milk, can
- 3.4 ounces instant vanilla pudding mix
- 3 cups heavy cream
- bananas, ripe but not too ripe, sliced
- 12 ounces Nilla Wafers, or a little over, to fill dish
Instructions
- 1
In a large mixing bowl, whisk together the very cold water, sweetened condensed milk, and instant vanilla pudding mix until thoroughly combined and smooth. Ensure there are no lumps.
⏱️ 5 min
- 2
Cover the bowl tightly with plastic wrap and refrigerate. For best results, chill overnight, or for a minimum of 4 hours, until the mixture is thick and set.
⏱️ 480 min
- 3
Once the pudding mixture is chilled and you are ready to assemble, pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min
- 4
Gently fold the chilled pudding mixture into the whipped cream. Continue folding until no pudding streaks are visible and the mixture is smooth and uniformly combined.
⏱️ 5 min
- 5
Peel and slice the bananas into even rounds.
⏱️ 5 min
- 6
Begin assembling the banana pudding in a trifle dish or a large serving bowl. Start with a generous layer of Nilla Wafers at the bottom of the dish.
- 7
Arrange a layer of sliced bananas over the Nilla Wafers.
- 8
Spread an even layer of the prepared pudding mixture over the bananas.
- 9
Repeat the layering process: Nilla Wafers, then sliced bananas, followed by the pudding mixture, until the trifle dish is full. You may have some pudding mixture leftover depending on the size of your dish.
- 10
For garnish, crush a few Nilla Wafers and sprinkle them over the top layer of the banana pudding.
- 11
Serve the banana pudding cold. If saving for later, cover the dish tightly with plastic wrap and store in the refrigerator. While bananas may brown if left too long, the dessert's texture is often preferred after an overnight chill in the fridge.
Kitchen Tools
Nutrition Facts (per serving)
Magnolia Bakery's Banana Pudding
- 1 1/2 cups cold water, very cold
- 14 ounces sweetened condensed milk, can
- 3.4 ounces instant vanilla pudding mix
- 3 cups heavy cream
- bananas, ripe but not too ripe, sliced
- 12 ounces Nilla Wafers, or a little over, to fill dish
Instructions
- 1
In a large mixing bowl, whisk together the very cold water, sweetened condensed milk, and instant vanilla pudding mix until thoroughly combined and smooth. Ensure there are no lumps.
⏱️ 5 min - 2
Cover the bowl tightly with plastic wrap and refrigerate. For best results, chill overnight, or for a minimum of 4 hours, until the mixture is thick and set.
⏱️ 480 min - 3
Once the pudding mixture is chilled and you are ready to assemble, pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min - 4
Gently fold the chilled pudding mixture into the whipped cream. Continue folding until no pudding streaks are visible and the mixture is smooth and uniformly combined.
⏱️ 5 min - 5
Peel and slice the bananas into even rounds.
⏱️ 5 min - 6
Begin assembling the banana pudding in a trifle dish or a large serving bowl. Start with a generous layer of Nilla Wafers at the bottom of the dish.
- 7
Arrange a layer of sliced bananas over the Nilla Wafers.
- 8
Spread an even layer of the prepared pudding mixture over the bananas.
- 9
Repeat the layering process: Nilla Wafers, then sliced bananas, followed by the pudding mixture, until the trifle dish is full. You may have some pudding mixture leftover depending on the size of your dish.
- 10
For garnish, crush a few Nilla Wafers and sprinkle them over the top layer of the banana pudding.
- 11
Serve the banana pudding cold. If saving for later, cover the dish tightly with plastic wrap and store in the refrigerator. While bananas may brown if left too long, the dessert's texture is often preferred after an overnight chill in the fridge.