Magnolia Bakery Banana Pudding
Delicious Magnolia Bakery Banana Pudding made with bananas, vanilla pudding, and whipped cream.
Equipment
- Large Glass Bowl
- hand mixer
Ingredients
- 1 can sweetened condensed milk 14 oz
- 1.5 cups ice cold water
- 1 box instant vanilla pudding mix 3.4 oz
- 3 cups heavy cream
- 4 cups sliced barely ripe bananas
- 1 box Nilla Wafers 12 oz
Instructions
- In a large bowl, beat together the sweetened condensed milk and ice cold water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours, or overnight.
- 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.
- Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity or a 9x13 baking dish.
- To assemble dessert, arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ⅓ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and chill in the fridge for at least 4 hours - or up to 8 hours.
Notes
The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. Use barely ripe bananas and consider brushing them with lemon juice to slow browning.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 7mgCalcium: 80mgIron: 1mg
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