Magnolia Bakery Banana Pudding Recipe
User Reviews
5
Magnolia Bakery Banana Pudding Recipe
Description
The recipe begins by combining sweetened condensed milk, cold water, and instant vanilla pudding mix, whipped until smooth and thickened. After refrigerating to set, heavy cream is whipped to stiff peaks and gently folded into the pudding mixture to add a whipped texture. The dessert is assembled in layers starting with pudding, followed by nilla wafers and sliced bananas, repeated to fill the dish and topped with a final pudding layer.
It is chilled for several hours to allow the nilla wafers to soften and the flavors to meld together. The result is a creamy, smooth pudding with bursts of fresh banana and softened cookie texture. The dessert is sweet and vanilla-forward with tender banana slices adding freshness.
Traditionally served cold from the refrigerator, it is a popular Southern layered dessert. It can be presented in individual serving dishes or a large trifle bowl. This dessert is suitable for gatherings and comforting summer treats.
To slow the bananas from browning, it is recommended to tightly cover the pudding, sprinkle lemon juice or Fruit Fresh on the bananas, or lightly spray club soda for oxidation prevention. These keep the banana slices looking fresh longer.
Ingredients
- (1) ounce can sweetened condensed milk
- 1 1/2 cups water ice cold
- (1) .4 ounce pkg. instant vanilla pudding mix (JELLO Brand)
- 3 cups heavy cream
- (1) ounce box nilla wafers
- 4 to 5 banana sliced
Instructions
- In a stand mixer with a whisk, beat the sweetened condensed milk and water until combined. Add the pudding mix and whip until the mixture is smooth and no lumps remain, about two minutes. Cover and refrigerate for at least 1 hour.
- In a stand mixer with a whisk, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the chilled pudding mixture, a spoonful at a time. Mixer until blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or wide glass bowl or individual serving bowls.
- Set aside 6-8 cookies for garnish. Spread 1/4 of the pudding mixture at the bottom of the glass dish. Layer 1/3 of the cookies and then 1/3 of the bananas (enough to cover the layer). Repeat the layering process. End with the final layer of pudding cream mixture.
- Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be soft and tender when poked with a knife. This banana pudding is best served within 8 hours of assembling.
To make a Nilla Wafer Garnish:
- Put the remaining 6-8 Nilla Wafers into a food processor with 2 Tablespoons of butter. Mix until combined and sprinkle on the top of the banana pudding.
Notes
- Tightly cover the banana pudding to prevent air exposure which causes bananas to brown.
- Sprinkle lemon juice or Fruit Fresh on banana slices to reduce oxidation and browning.
- Lightly spraying bananas with club soda can also help keep them looking fresh.
- Chill the pudding for at least 4 to 6 hours to allow wafers to soften and flavors to meld.
User Reviews
Overall Rating
5
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