Description

This Magnolia-style banana pudding is rich, fluffy, and layered with vanilla wafers and bananas for a nostalgic dessert that wins over even the skeptics.

Ingredients

Units

1 1/2 cups ice cold water
2/3 cup vanilla instant pudding mix
1 (14oz) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) box vanilla wafers
4 bananas, sliced

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Instructions

Mix together the water and pudding mix. Then stir in the condensed milk until smooth.
Refrigerate for at least 4 hours, or overnight, until it sets up.
When you’re ready to continue, take out the pudding mix.
In a separate bowl, whip heavy cream until soft peaks form (only about a few minutes).
Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
In a trifle bowl, layer pudding mixture, vanilla wafers, and sliced bananas. Continue until you’ve used up all the pudding mixture. Top off with pudding.
Refrigerate for at least another 30 minutes before serving.

Notes

This recipe is from The Complete Magnolia Bakery Cookbook as found on POPSUGAR. We used tips from Delish’s interview with Bobbie Lloyd for the best results. Plan ahead to chill the pudding overnight. Then assemble and chill six hours before serving.