Magnolia Bakery's Famous Banana Pudding
This is the rich and creamy famous banana pudding straight from their cookbook.
Servings: 16
Ingredients
- 1 14 ounce sweetened condensed milk
- 1½ cups cold water
- 1 3.4 ounce box of instant vanilla pudding
- 3 cups heavy whipping cream
- 4 cups just ripe bananas sliced
- 1 12 ounce box of Nilla Wafers
Instructions
- Pour the condensed milk and water into a large mixing bowl. Using a hand mixer, beat together 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 so it will not be watery.
- In a bowl of a stand mixer or a large mixing bowl if using a hand mixer, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- The dessert can be made in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
- To assemble, 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.