Magnolia Bakery's Famous Banana Pudding Recipe
Directions
- 1In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice cold water until well combined - about 1 minute.
- 2Add the instant vanilla pudding mix and beat well - about 2 minutes.
- 3Cover and refrigerate for 3-4 hours or overnight; allow proper time for the pudding mixture to set to avoid it being watery.
- 4In a large bowl, whip the 3 cups heavy cream until stiff peaks form using an electric mixer or stand mixer.
- 5Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- 6Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
- 7To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary.
- 8Next, layer 1/3 of the bananas.
- 9Then, layer 1/3 of the pudding mixture.
- 10Repeat the layering process twice more (total of three layers).
- 11Garnish with additional wafers or wafer crumbs on the top layer.
- 12Cover tightly with plastic wrap and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer, to prevent bananas from browning.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1.5 cups ice cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy cream
- 4 cups sliced barely ripe bananas, (see note)
- 1 (12 oz.) box Nilla Wafers
Equipment
Large Glass BowlHand Mixer (for making whipped cream)
Tips
- To prevent bananas from browning, pick barely ripe bananas (slightly green at the stem).
- Brush bananas with lemon juice or other fruit juice to slow browning, or rinse with club soda (which won't affect taste).
- Keep bananas airtight and covered with pudding mixture to minimize contact with air.
- You can substitute Nilla wafers with shortbread cookies, butter cookies, or animal crackers.
- The dessert can be frozen.
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