I absolutely love Magnolia Bakery’s banana pudding. I added a small twist to the recipe, and my family now requests this dessert at every cookout.
Magnolia Bakery’s Famous Banana Pudding
Magnolia Bakery was generous enough to provide the public with the recipe for their signature banana pudding. It contains just six ingredients, and it is simply delicious!
- 1 14oz can sweetened condensed milk
- 1 1/2 cups ice-cold water
- 1 3.4oz package Jell-O Vanilla Instant Pudding Mix ((For a twist, I substituted 1 (3.9- ounce) package Godiva White Chocolate Vanilla Bean Instant Pudding Mix.))
- 3 cups heavy cream
- 1 11oz box Nabisco Nilla Wafers ((I often buy an extra box of wafers, in case I want a few extra cookies to cover the dish))
- 4-5 sliced medium bananas
In a medium-size bowl, whisk together sweetened condensed milk and ice-cold water until smooth and fully combined.
In another medium-sized bowl, add the pudding mix and slowly whisk in the water/ sweetened condensed milk mixture until fully combined, with no lumps. This process should take about 1 minute. Cover the mixture and allow it to refrigerate for at least one hour, or until it is firm.
In a separate, large bowl use a hand mixer or standing mixer to whip the heavy cream (at medium speed) until it begins to thicken. Then increase the speed and continue mixing until the cream forms stiff peaks.
Add your whipped cream to the pudding mixture and gently fold in the cream until it is fully combined with no streaks.
In a wide glass bowl or trifle, evenly spread 1/4 of the pudding mixture over the bottom. Top the mixture with a single layer (about 1/3) of the Nilla Wafers. Top the Nilla Wafers with about 1 to 1 1/2 of the sliced bananas. Repeat the process until you conclude with a final layer of pudding and a garnish (or top layer) of Nilla Wafers.
Cover the bowl or trifle with plastic wrap and refrigerate for 4-5 hours. Consume this dish within 12 hours two avoid oxidation and discoloration of the sliced bananas.