If there is one thing that you need to make for dessert, it’s this… it’s famous from the NYC Magnolia Bakery and I can’t bring myself to create any other banana pudding recipe simply because I know it could NEVER rival this one. I’ve whipped this Magnolia Bakery banana pudding up for years and always serve it in a trifle dish because of how many servings it makes = perfect for a larger brunch or spring dinner soiree but you could absolutely cut the recipe back if you’re just doing it for yourself at home.
Magnolia Bakery Banana Pudding
- 1 (14 oz.) can sweetened condensed milk [I use the low fat variety]
- 1 1/2 cups ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy whipping cream
- 4 ripe bananas, sliced
- 1 (12 oz.) box vanilla wafers
- 1 (8 oz.) container of Cool Whip [I use the Lite variety]
In a large bowl, beat together the sweetened condensed milk and water until well combined…. this usually takes me about a minute. Then add the instant pudding mix and beat with hand mixer–cover bowl and refrigerate for at least 4 hours OR overnight [you want to be sure the pudding “sets” up]
- Remove bowl from refrigerator and then in a separate bowl whip the heavy cream using a hand mixer until stiff peaks form [this step usually takes me about 5-6 minutes depending on the humidity, weather, etc]… then fold the whipped cream into the pudding mixture
Using a trifle dish, cover the bottom of the dish with a layer of vanilla wafers, then layer 1/3 of the sliced bananas, then top with a layer of pudding… repeat this process twice
- Finally, top the layers with thawed Cool Whip and then sprinkle vanilla wafer crumbs on top to garnish! Serve immediately 😉
Have you made Magnolia Bakery banana pudding before? What’s a yummy dessert that you’ve recently made? Let me know in a comment below!