Magnolia Banana Pudding Recipe
User Reviews
4.7
Magnolia Banana Pudding Recipe
Description
Magnolia Banana Pudding combines sweetened condensed milk and cold water with instant vanilla pudding mix to form the base, which sets after multiple hours of refrigeration. Whipped heavy cream is gently folded in to add lightness and creaminess. The pudding layers alternate with ripe banana slices and vanilla wafers in a glass dish.
As the pudding chills, the wafers soften slightly, melding with the creamy mixture and banana slices for a smooth yet textured dessert. The ripe banana provides natural sweetness and a soft bite contrasting the gentle firmness of the pudding. Assembly in layers allows for a balanced distribution of flavors and textures.
This dessert is typically served chilled and can be stored in the refrigerator for several hours, which enhances the pudding’s set and flavor blending. For presentation, layering in a trifle dish also works, dividing ingredients into three layers for height and visual appeal.
To prevent banana browning, cover the fruit completely with pudding so they remain shielded from air. The flavor develops more deeply the longer it chills, but aim to serve within the suggested time to maintain freshness.
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 1 1/2 cups water ice cold
- 3.4 ounces vanilla instant pudding mix 1 box
- 3 cups heavy cream
- 4 cups banana ripe, sliced
- 12 ounces vanilla wafers 1 box
Instructions
- In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- To assemble dessert, use a 9x13 glass dish.
- Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once 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.
Notes
- Cover bananas completely with pudding mixture to prevent browning.
- Refrigerate the pudding for at least 3-4 hours to allow it to set properly and avoid watery texture.
- Layer the dessert three times when using a trifle dish for better presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 154mg | 6% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
